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	Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns (EI收录)
	Dai, Qiong[1]; Cheng, Jun-Hu[1]; Sun, Da-Wen[1,2]; Pu, Hongbin[1]; Zeng, Xin-An[1]; Xiong, Zhenjie[1]
刊名	Journal of Food Engineering
	2015
卷号	149页码:97-104
关键词	Adaptive boosting Backpropagation algorithms Classification (of information) Imaging techniques Infrared devices Noninvasive medical procedures Shellfish Spectroscopy Support vector machines
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/2212211
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	Dai, Qiong[1],Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],等. Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns (EI收录)[J]. Journal of Food Engineering,2015,149:97-104.
APA	Dai, Qiong[1],Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Pu, Hongbin[1],Zeng, Xin-An[1],&Xiong, Zhenjie[1].(2015).Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns (EI收录).Journal of Food Engineering,149,97-104.
MLA	Dai, Qiong[1],et al."Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns (EI收录)".Journal of Food Engineering 149(2015):97-104.

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