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	Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets (EI收录)
	Cheng, Jun-Hu[1]; Sun, Da-Wen[1,2]; Pu, Hongbin[1]; Zhu, Zhiwei[1]
刊名	Food Chemistry
	2015
卷号	185页码:245-253
关键词	Chemical analysis Degradation Fish Mean square error Silver Spectroscopy Support vector machines
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/2212029
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] Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
推荐引用方式 GB/T 7714	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Pu, Hongbin[1],等. Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets (EI收录)[J]. Food Chemistry,2015,185:245-253.
APA	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Pu, Hongbin[1],&Zhu, Zhiwei[1].(2015).Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets (EI收录).Food Chemistry,185,245-253.
MLA	Cheng, Jun-Hu[1],et al."Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets (EI收录)".Food Chemistry 185(2015):245-253.

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