Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat

Y Wang, C Wang, F Dong, S Wang - Analytical Methods, 2021 - pubs.rsc.org
Stearic acid content is an important factor affecting mutton odor. To determine the
distribution and content of stearic acid (C18: 0) in lamb meat fast and nondestructively, a …
被引用次数：17 相关文章

Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat.

Y Wang, C Wang, F Dong, S Wang - Analytical Methods: Advancing …, 2021 - europepmc.org
Stearic acid content is an important factor affecting mutton odor. To determine the
distribution and content of stearic acid (C18: 0) in lamb meat fast and nondestructively, a …

Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat

Y Wang, C Wang, F Dong… - Analytical methods …, 2021 - pubmed.ncbi.nlm.nih.gov
Stearic acid content is an important factor affecting mutton odor. To determine the
distribution and content of stearic acid (C18: 0) in lamb meat fast and nondestructively, a …

Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat.

Y Wang, C Wang, F Don, S Wang - 2021 - cabidigitallibrary.org
Stearic acid content is an important factor affecting mutton odor. To determine the
distribution and content of stearic acid (C18: 0) in lamb meat fast and nondestructively, a …

[引用][C] Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat

Y Wang, C Wang, F Dong, S Wang - 2021