Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging.
Chao-Hui FengYoshio MakinoMasatoshi YoshimuraFrancisco José Rodríguez-PulidoPublished in: Journal of the science of food and agriculture (2017)
HSI combined with PLSR and FSMR can be used to quantify and visualize evolution of sausage redness under different storage days. © 2017 Society of Chemical Industry.