文献
J-GLOBAL ID:201702286190571764
整理番号:17A0969859
VNIRハイパースペクトルイメージングを用いた有機肉鮮度の分類【Powered by NICT】
Classification of organic beef freshness using VNIR hyperspectral imaging
著者 (10件):
Crichton Stuart O.J.
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
Kirchner Sascha M.
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
Porley Victoria
(School of Chemistry, University of St Andrews, St Andrews, UK)
,
Porley Victoria
(School of Physics, University of St Andrews, St Andrews, UK)
,
Retz Stefanie
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
von Gersdorff Gardis
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
Hensel Oliver
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
Weygandt Martin
(Cluster of Excellence NeuroCure Clinical Research Center, Charite - Universitaetsmedizin Berlin, Berlin, Germany)
,
Sturm Barbara
(Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany)
,
Sturm Barbara
(School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK)
資料名:
Meat Science
(Meat Science)
巻:
129
ページ:
20-27
発行年:
2017年
JST資料番号:
T0789A
ISSN:
0309-1740
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)