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Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging : effect of ice crystal growth and distribution. / Chen, Weiwei; Sørensen, Klavs Martin; Engelsen, Søren Balling; Sun, Da-Wen; Pu, Hongbin.
I:
Journal of Food Engineering, Bind 263, 2019, s. 311-319.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Chen, W
, Sørensen, KM, Engelsen, SB, Sun, D-W & Pu, H 2019, '
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution',
Journal of Food Engineering, bind 263, s. 311-319.
https://doi.org/10.1016/j.jfoodeng.2019.07.013APA
Chen, W.
, Sørensen, K. M., Engelsen, S. B., Sun, D-W., & Pu, H. (2019).
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution.
Journal of Food Engineering,
263, 311-319.
https://doi.org/10.1016/j.jfoodeng.2019.07.013Vancouver
Chen W
, Sørensen KM, Engelsen SB, Sun D-W, Pu H.
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution.
Journal of Food Engineering. 2019;263:311-319.
https://doi.org/10.1016/j.jfoodeng.2019.07.013Author
Chen, Weiwei ; Sørensen, Klavs Martin ; Engelsen, Søren Balling ; Sun, Da-Wen ; Pu, Hongbin. / Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging : effect of ice crystal growth and distribution. I: Journal of Food Engineering. 2019 ; Bind 263. s. 311-319.
Bibtex
@article{f08c04b03131462fa9f2b0a62029a64c,
title = "Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution",
keywords = "Spectral imaging, Frozen meat, Lipid oxidation, Chemometrics, Ice crystals",
author = "Weiwei Chen and S{\o}rensen, {Klavs Martin} and Engelsen, {S{\o}ren Balling} and Da-Wen Sun and Hongbin Pu",
year = "2019",
doi = "10.1016/j.jfoodeng.2019.07.013",
language = "English",
volume = "263",
pages = "311--319",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging
T2 - effect of ice crystal growth and distribution
AU - Chen, Weiwei
AU - Sørensen, Klavs Martin
AU - Engelsen, Søren Balling
AU - Sun, Da-Wen
AU - Pu, Hongbin
PY - 2019
Y1 - 2019
KW - Spectral imaging
KW - Frozen meat
KW - Lipid oxidation
KW - Chemometrics
KW - Ice crystals
U2 - 10.1016/j.jfoodeng.2019.07.013
DO - 10.1016/j.jfoodeng.2019.07.013
M3 - Journal article
VL - 263
SP - 311
EP - 319
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
