Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution

Research output: Contribution to journalJournal articleResearchpeer-review

Weiwei Chen, Klavs Martin Sørensen, Søren Balling Engelsen, Da-Wen Sun, Hongbin Pu

Original languageEnglish
JournalJournal of Food Engineering
Pages (from-to)311-319
Publication statusPublished - 2019

    Research areas

  • Spectral imaging, Frozen meat, Lipid oxidation, Chemometrics, Ice crystals

ID: 227821545