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
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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 |
推荐引用方式 GB/T 7714 | 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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