A Rapid Detection Method for Freshness of Frozen Crayfish Based on Near-Infrared Spectroscopy
ZHAN Ke, CHEN Jiwang, XU Yan, NI Yangfan, LIU Yan, ZOU Shengbi
(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; 3. National Research & Development Branch Center for Crayfish Processing (Qianjiang), Qianjiang 433100, China; 4. Wuhan Agricultural Inspection Center, Wuhan 430016, China)
ZHAN Ke, CHEN Jiwang, XU Yan, NI Yangfan, LIU Yan, ZOU Shengbi. A Rapid Detection Method for Freshness of Frozen Crayfish Based on Near-Infrared Spectroscopy[J]. FOOD SCIENCE, 2024, 45(2): 299-307.