Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods.

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作者： Aiping,Gong ^[1] ; Susu,Zhu ^[2] ; Yong,He ^[3] ; Chu,Zhang ^[4]

作者单位： College of Mechanical and Electrical Engineering, Shenzhen Institute of Information Technology, Shenzhen 518172, China. gongap@sziit.edu.cn. ^[1] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. sszhu@zju.edu.cn. ^[2] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. yhe@zju.edu.cn. ^[3] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. chuzh@zju.edu.cn. ^[4]

关键词 Chinese Cantonese sausage near-infrared hyperspectral imaging quality grading random forest

主题词校准(Calibration);最小二乘法分析(Least-Squares Analysis);肉制品(Meat Products);谱学, 近红外线(Spectroscopy, Near-Infrared)

DOI 10.3390/s17081706

PMID 28757578

发布时间 2019-01-15

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准确一般字义偏差语意偏离译文作用小提交