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浏览/检索结果: 共5条，第1-5条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets 期刊论文 Applied sciences-basel, 2018, 卷号: 8, 期号: 3, 页码: 11 作者:  Jia, Beibei;  Wang, Wei;  Yoon, Seung-Chul;  Zhuang, Hong;  Li, Yu-Feng 收藏  |  浏览/下载：48/0  |  提交时间：2019/04/23 Chicken breast fillet  Water-holding capacity (whc)  Gray-level co-occurrencematrix (glcm)  Texture  Partial least square-discriminant analysis (pls-da)   Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets 期刊论文 Applied sciences-basel, 2018, 卷号: 8, 期号: 2, 页码: 15 作者:  Jiang, Hongzhe;  Wang, Wei;  Zhuang, Hong;  Yoon, Seungchul;  Li, Yufeng 收藏  |  浏览/下载：54/0  |  提交时间：2019/04/23 Cooking loss  Broiler breast fillet  Hyperspectral imaging  Vnir  Chemometrics   Visible and Near-Infrared Hyperspectral Imaging for Cooking Loss Classification of Fresh Broiler Breast Fillets 期刊论文 APPLIED SCIENCES-BASEL, 2018, 卷号: 8, 期号: 2, 页码: 256 作者:  Wang, W;  Yoon, S;  Zhuang, H;  Jiang, HZ;  Yang, Y 收藏  |  浏览/下载：28/0  |  提交时间：2019/09/24 cooking loss  broiler breast fillet  hyperspectral imaging  VNIR  chemometrics   Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets 期刊论文 APPLIED SCIENCES-BASEL, 2018, 卷号: 8, 期号: 3, 页码: 343 作者:  Li, YF;  Li YF(李玉锋);  Yoon, SC;  Zhuang, H;  Jia, BB 收藏  |  浏览/下载：23/0  |  提交时间：2019/09/24 chicken breast fillet  water-holding capacity (WHC)  gray-level co-occurrencematrix (GLCM)  texture  partial least square-discriminant analysis (PLS-DA)   Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study 期刊论文 INFRARED PHYSICS & TECHNOLOGY, 2018, 卷号: 92, 页码: 309-317 作者:  Li, YF;  Lu, CJ;  Li, N;  Li YF(李玉锋);  Jiang, HZ 收藏  |  浏览/下载：16/0  |  提交时间：2019/09/24 Hyperspectral imaging  Broiler breast fillet  Final quality attribute  Deboning time  PLSR