Non-destructive assessment of cooking loss of fresh broiler breast fillets using shortwave infrared (SWIR) hyperspectral imaging
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2018 ◽
Vol 92
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pp. 309-317
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Keyword(s):
2016 ◽
Vol 170
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pp. 8-15
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2011 ◽
Vol 29
(No. 6)
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pp. 595-602
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2018 ◽
Vol XLII-3
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pp. 2107-2111
2020 ◽
Vol 28
(2)
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pp. 70-80
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