基于高光谱反射特性的猪肉新鲜度和腐败程度的对比分析

庄齐斌，郑晓春，杨德勇，彭彦昆

Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics

ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun

食品科学 . 2021, (16): 254 -260 . DOI: 10.7506/spkx1002-6630-20200310-156