Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process
By Dan Liu, J. Qu, Da‐Wen Sun, Hongbin Pu, Xin‐an Zeng. 2013
69 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Animal Science and Zoology, Biomedical Engineering
View Paper: https://www.semanticscholar.org/paper/adf67e8f132cc6049d50ebd5aa7ebc5ca5076838
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In Analytical Chemistry
In Animal Science and Zoology
In Biomedical Engineering
Citations in the corpus
- Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats (2015, unknown): “In addition, the weaker absorption band near 730 nm was related to the third overtone band of OeH stretch (Liu et al., 2013).”
- Non-Destructive Prediction of Moisture Content and Freezable Water Content of Purple-Fleshed Sweet Potato Slices during Drying Process Using Hyperspectral Imaging Technique (2017, background): “The wide range of variability for the reference values is important to generate stable prediction model (Liu et al. 2013).”