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	Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet (EI收录)
	Cheng, Jun-Hu[1]; Sun, Da-Wen[1,2]
刊名	LWT - Food Science and Technology
	2015
卷号	63页码:892-898
关键词	Data fusion Fish Forecasting Image processing Image texture Infrared devices Least squares approximations Mean square error Quality assurance Quality control Sensory perception Spatial distribution Spectroscopy Textures
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/2212578
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 Computerized Food Technology, 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]. Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet (EI收录)[J]. LWT - Food Science and Technology,2015,63:892-898.
APA	Cheng, Jun-Hu[1],&Sun, Da-Wen[1,2].(2015).Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet (EI收录).LWT - Food Science and Technology,63,892-898.
MLA	Cheng, Jun-Hu[1],et al."Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet (EI收录)".LWT - Food Science and Technology 63(2015):892-898.

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