Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images
- 25 June 2022
- journal article
- research article
- Published by Springer Nature in Journal of Food Science and Technology
- Vol. 59 (8) , 3312-3317
Abstract
Rancid taste, pH, and TBARS are important quality parameters of food oxidation, analyzed in a time-consuming and destructive way. Non-destructive characterKeywords
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