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Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review (EI收录)
Pu, Hongbin[1]; Kamruzzaman, Mohammed[2]; Sun, Da-Wen[1,2]
刊名Trends in Food Science and Technology
2015
卷号45页码:86-104
关键词Accident prevention Food products Imaging systems Imaging techniques Inspection Muscle Nondestructive examination Process monitoring 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/2211346
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 [FRCFT], School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
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Pu, Hongbin[1],Kamruzzaman, Mohammed[2],Sun, Da-Wen[1,2]. Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review (EI收录)[J]. Trends in Food Science and Technology,2015,45:86-104.
APA Pu, Hongbin[1],Kamruzzaman, Mohammed[2],&Sun, Da-Wen[1,2].(2015).Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review (EI收录).Trends in Food Science and Technology,45,86-104.
MLA Pu, Hongbin[1],et al."Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review (EI收录)".Trends in Food Science and Technology 45(2015):86-104.
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