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Process analytical technologies for fat and moisture determination in ground beef - a comparison of guided microwave spectroscopy and near infrared hyperspectral imaging

Process analytical technologies for fat and moisture determination in ground beef - a comparison of guided microwave spectroscopy and near infrared hyperspectral imaging

Zhao, Ming; Esquerre, Carlos; Downey, Gerard; O’Donnell, Colm P.

期刊名称Food Control
作者Zhao, Ming; Esquerre, Carlos; Downey, Gerard; O’Donnell, Colm P.
印刷ISSN0956-7135
文件大小2382.23KB
发表时间2016-10
DOI10.1016/j.foodcont.2016.10.023

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