Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient
This study assesses the feasibility of Near Infrared Spectroscopy in combination with various spectral treatments and chemometric approaches, i.e. the Partial Least Squares-Discriminant Analysis and the Soft Independent Modelling of Class Analogies, for the onsite classification of lamb hamburgers a...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier B.V.
2022
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Subjects: | |
Online Access: | View Fulltext in Publisher |