Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
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DOI: 10.1016/j.jfoodeng.2016.07.015
Abstract: Abstract This study aimed to develop simplified models for rapid and nondestructive monitoring TVB-N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in the spectral range of 400–1000 nm. Multivariate calibration… read more here.
Keywords: simplified models; contents cured; hyperspectral imaging; tvb contents ... See more keywords