Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of Food Engineering |
Volume | 263 |
Pages (from-to) | 311-319 |
ISSN | 0260-8774 |
DOIs | |
Publication status | Published - 2019 |
- Spectral imaging, Frozen meat, Lipid oxidation, Chemometrics, Ice crystals
Research areas
ID: 227821545