Study on the Quality Classification of Sausage with Hyperspectral Infrared Band

GONG Ai-ping; WANG Qi; SHAO Yong-ni

doi:10.3964/j.issn.1000-0593(2017)08-2556-04

Journals >Spectroscopy and Spectral Analysis >Volume 37 >Issue 8 >Page 2556 > Article

Spectroscopy and Spectral Analysis
Vol. 37, Issue 8, 2556 (2017)

Study on the Quality Classification of Sausage with Hyperspectral Infrared Band

GONG Ai-ping^1、*, WANG Qi², and SHAO Yong-ni²

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2017)08-2556-04 Cite this Article

GONG Ai-ping, WANG Qi, SHAO Yong-ni. Study on the Quality Classification of Sausage with Hyperspectral Infrared Band[J]. Spectroscopy and Spectral Analysis, 2017, 37(8): 2556 Copy Citation Text

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References

[2] Barbin D F, Sun D W, Su C. Innovative Food Science & Emerging Technologies, 2013, 18(18): 226.

[3] Elmasry G, Barbin D F, Sun D W, et al. Critical Reviews in Food Science and Nutrition, 2012, 52(8): 689.

[4] Qiao J, Wang N, Ngadi M O, et al. Meat Science, 2007, 76(1): 1.

[5] Barbin D F, Valous N A, Sun D W. Innovative Food Science & Emerging Technologies, 2013, 20(4): 335.

[6] Elmasry G, Barbin D F, Sun D W, et al. Critical Reviews in Food Science and Nutrition, 2012, 52(8): 689.

[7] Pu H, Kamruzzaman M, Sun D W. Trends in Food Science & Technology, 2015, 45(1): 86.

[8] Barbin D, Elmasry G, Sun D W, et al. Meat Science, 2012, 90(1): 259.

[9] Huang H, Liu L, Ngadi M O. Journal of Food Engineering, 2016, 193: 29.

[10] Fei L, Yong H. Food Chemistry, 2009, 115(4): 1430.

GONG Ai-ping, WANG Qi, SHAO Yong-ni. Study on the Quality Classification of Sausage with Hyperspectral Infrared Band[J]. Spectroscopy and Spectral Analysis, 2017, 37(8): 2556

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