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	Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging (EI收录SCI收录)
	Xiong, Zhenjie[1]; Sun, Da-Wen[1,2]; Pu, Hongbin[1]; Xie, Anguo[1]; Han, Zhong[1]; Luo, Man[1]
刊名	Food Chemistry
	2015
卷号	179页码:175-181
关键词	Animals Digital storage Mean square error Meats Regression analysis Spectroscopy
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2211203
专题	华南理工大学
作者单位	1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
推荐引用方式 GB/T 7714	Xiong, Zhenjie[1],Sun, Da-Wen[1,2],Pu, Hongbin[1],等. Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging (EI收录SCI收录)[J]. Food Chemistry,2015,179:175-181.
APA	Xiong, Zhenjie[1],Sun, Da-Wen[1,2],Pu, Hongbin[1],Xie, Anguo[1],Han, Zhong[1],&Luo, Man[1].(2015).Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging (EI收录SCI收录).Food Chemistry,179,175-181.
MLA	Xiong, Zhenjie[1],et al."Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging (EI收录SCI收录)".Food Chemistry 179(2015):175-181.

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