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Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents
A simulation method for approximating spectral signatures of minced meat samples was developed depending on concentrations and optical properties of the major chemical constituents. Minced beef samples of different compositions scanned on a near‐infrared spectroscopy and on a hyperspectral imaging s...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779495/ https://ncbi.nlm.nih.gov/pubmed/27004116 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.286 |
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