Rapid Detection on the Quality of Salted Duck Eggs Based on Hyperspectral Imaging
Salted duck eggs are a type of traditional Chinese pickled delicacy, and moisture and lipid content are important indexes for evaluating the quality during processing. This study used a hyperspectral imaging (HSI) system in conjunction with chemometrics to investigate the content change and distribu...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030356 |