文献
J-GLOBAL ID:201702281100959895
整理番号:17A0364948
ハイパースペクトル画像による多様な処理条件下での豚肉背最長筋における予測含水量(MC)のためのモデルの改善【Powered by NICT】
Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging
著者 (7件):
Ma Ji
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China)
,
Ma Ji
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, PR China)
,
Sun Da-Wen
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, PR China)
,
Sun Da-Wen
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, PR China)
,
Sun Da-Wen
(Food Refrigeration and Computerised 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, PR China)
,
Pu Hongbin
(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, PR China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
196
ページ:
65-72
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)