A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasse
In today society, the technology is constantly changing and improving. The world population is also ...
A system and method for obtaining multispectral images of fresh meat at predetermined wavelength ban...
Providing consistently high-eating-quality meat products to consumers is crucial for the meat indust...
A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system...
Beef tenderness is an important palatability trait and is related to consumer satisfaction. In this ...
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef ste...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
Beef tenderness is an important quality attribute for consumer satisfaction. The current beef qualit...
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near...
Tenderness is one of the principal properties of meat quality. The traditional way to measure tender...
The meat industry is consistently requiring innovations for sustainable production of high quality p...
Cuts from different types of beef muscles [e.g., infraspinatus (Top blade, TB), gluteus medius (Top ...
A hyperspectral imaging apparatus was developed to predict, at 2-day postmortem, the 14 day aged ten...
A classificação da carne bovina quanto as suas características qualitativas tem extrema importância ...
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provid...
In today society, the technology is constantly changing and improving. The world population is also ...
A system and method for obtaining multispectral images of fresh meat at predetermined wavelength ban...
Providing consistently high-eating-quality meat products to consumers is crucial for the meat indust...
A prototype on-line acousto-optic tunable filter (AOTF)-based hyperspectral image acquisition system...
Beef tenderness is an important palatability trait and is related to consumer satisfaction. In this ...
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef ste...
As an emerging technology, hyperspectral imaging (HSI) providesa unique non-destructive way of analy...
Beef tenderness is an important quality attribute for consumer satisfaction. The current beef qualit...
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near...
Tenderness is one of the principal properties of meat quality. The traditional way to measure tender...
The meat industry is consistently requiring innovations for sustainable production of high quality p...
Cuts from different types of beef muscles [e.g., infraspinatus (Top blade, TB), gluteus medius (Top ...
A hyperspectral imaging apparatus was developed to predict, at 2-day postmortem, the 14 day aged ten...
A classificação da carne bovina quanto as suas características qualitativas tem extrema importância ...
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provid...
In today society, the technology is constantly changing and improving. The world population is also ...
A system and method for obtaining multispectral images of fresh meat at predetermined wavelength ban...
Providing consistently high-eating-quality meat products to consumers is crucial for the meat indust...
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