文献
J-GLOBAL ID:201702257547360623
整理番号:17A0364886
乾燥過程における塩漬肉における全揮発性塩基窒素の含有量の非破壊ハイパースペクトル画像モニタリングのための単純化モデルの開発【Powered by NICT】
Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
著者 (7件):
Yang Qian
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China)
,
Yang Qian
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, 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 Center, Guangzhou, 510006, China)
,
Sun Da-Wen
(Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland)
,
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 Center, Guangzhou, 510006, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
192
ページ:
53-60
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)