Evaluation of the freshness (TVB-N) of pork patty during storage based on PLS-DA, SVM and BP-ANN models
Hui Lu, Aiying Song, Ming Li, Xianqi Yao, Yuling Cai, Longlong Dong, Dacheng Kang, Yun‐Guo Liu
Topics & Concepts
Computer scienceFood scienceChemistrySpectroscopy and Chemometric AnalysesMeat and Animal Product QualityAdvanced Chemical Sensor Technologies