검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork Ma J, Sun DW, Nicolai B, Pu HB, Verboven P, Wei QY, Liu ZP Journal of Food Engineering, 261, 100, 2019 |