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Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology

Danni Zhang1, Xi Feng2, Changhua Xu3

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, China.

Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|December 3, 2019
PubMed

Keywords:
Computer vision technologyDry-cured hamGeographical originQuality gradesTri-step infrared spectroscopy

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