文献
J-GLOBAL ID:201702245097422163
整理番号:17A0405036
有効変数選択法と組み合わせたハイパースペクトル画像によって開発された1マルチスペクトルシステムを用いた加工豚肉食肉の2種の化学的腐敗程度トレーサビリティ【Powered by NICT】
Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods
著者 (13件):
Cheng Weiwei
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
,
Cheng Weiwei
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Cheng Weiwei
(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Sun Da-Wen
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
,
Sun Da-Wen
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Sun Da-Wen
(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Sun Da-Wen
(Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland)
,
Pu Hongbin
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
,
Pu Hongbin
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Pu Hongbin
(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Wei Qingyi
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
,
Wei Qingyi
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
,
Wei Qingyi
(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1989-1996
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)