Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
Qian YangAcademy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, ChinaDa‐Wen SunFood Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, IrelandWeiwei ChengSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
2016en
ABI
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