Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features

• Published in: Journal of Food Composition and Analysis
• Main Authors: Zhang, Hailiang, Zhang, Shuai, Chen, Yin, Luo, Wei, Huang, Yifeng, Tao, Dan, Zhan, Baishao, Liu, Xuemei
• Other Authors: National Natural Science Foundation of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2020
• Subjects: Food Science; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.jfca.2020.103567; https://api.elsevier.com/content/article/PII:S0889157520301630?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0889157520301630?httpAccept=text/plain