Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

The objective of this research was the evaluation of Fourier transforms infrared spectroscopy (FT-IR) and multispectral image analysis (MSI) as efficient spectroscopic methods in tandem with multivariate data analysis and machine learning for the assessment of spoilage on the surface of chicken brea...

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Publicat a:Curr Res Food Sci
Autors principals: Spyrelli, Evgenia D., Ozcan, Onur, Mohareb, Fady, Panagou, Efstathios Z., Nychas, George- John E.
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2021
Matèries:
Research Paper
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7961306/
https://ncbi.nlm.nih.gov/pubmed/33748779
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.02.007
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