Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat
Joshua Harrington Aheto, Xingyi Huang, Xiaoyu Tian, Yi Ren, Ernest Bonah, Evans Adingba Alenyorege, Chunxia Dai, Tu Hongyang, Zhang Xiaorui, Peichang Wang
Topics & Concepts
Hyperspectral imagingElectronic noseCalibrationPattern recognition (psychology)ChemistryArtificial intelligenceBiological systemMathematicsComputer scienceStatisticsBiologyAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesMeat and Animal Product Quality