Spectroscopy and Spectral Analysis, Volume. 39, Issue 6, 1909(2019)

Rapid Detection of Freshness in Tan-Lamb Mutton Based on Hyperspectral Imaging Technology

ZHANG Jing-jing1,*... LIU Gui-shan1, REN Ying-chun1, SU Wen-hao1, KANG Ning-bo2 and MA Chao3 |Show fewer author(s)
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    References(8)

    [1] [1] Qiao L, Tang X, Dong J. Food Chemistry, 2017, 237: 1179.

    [2] [2] Liu Y, Pu H, Sun D. Trends in Food Science & Technology, 2017, 69: 25.

    [3] [3] Qin J, Huang M, Zhu Q, et al. Journal of Food Engineering, 2018, 218: 61.

    [7] [7] Ma J, Sun D, Pu H. Journal of Food Engineering, 2017, 196: 65.

    [8] [8] Atuonwu J C, Ray J, Stapley A G F. International Dairy Journal, 2017, 75: 41.

    [10] [10] Dai Q, Cheng J, Sun D, et al. Food Chemistry, 2016, 197: 257.

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    [12] [12] Wibowo S, Grauwet T, Gedefa G B, et al. Food Research International, 2015, 78: 410.

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    ZHANG Jing-jing, LIU Gui-shan, REN Ying-chun, SU Wen-hao, KANG Ning-bo, MA Chao. Rapid Detection of Freshness in Tan-Lamb Mutton Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2019, 39(6): 1909

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    Paper Information

    Received: May. 8, 2018

    Accepted: --

    Published Online: Jul. 10, 2019

    The Author Email: Jing-jing ZHANG (zhjingjing2018@163.com)

    DOI:10.3964/j.issn.1000-0593(2019)06-1909-06

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