Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 6, 2015, Pages 864-886

  He, Hong Ju ^a   Wu, Di ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

cod; computer vision; Fish; hyperspectral imaging; imaging; imaging spectroscopy; machine vision; near infrared (NIR); quality; salmon; spectroscopy; trout

Indexed keywords

COMPUTER VISION; FISH; FISH PRODUCTS; IMAGE QUALITY; IMAGING TECHNIQUES; INFRARED DEVICES; NONINVASIVE MEDICAL PROCEDURES; SPECTROSCOPY; SURFACE DEFECTS;

COD; HYPERSPECTRAL IMAGING; IMAGING SPECTROSCOPY; NEAR INFRA RED; SALMON; TROUT;

QUALITY CONTROL;

SALMONIDAE;

ANALYSIS; ANIMAL; FISH; FOOD QUALITY; NEAR INFRARED SPECTROSCOPY; NUTRITIONAL VALUE; PROCEDURES; QUALITY CONTROL; SEA FOOD; SPECTROSCOPY;

ANIMALS; FISH PRODUCTS; FISHES; FOOD QUALITY; NUTRITIVE VALUE; QUALITY CONTROL; SPECTROSCOPY, NEAR-INFRARED; SPECTRUM ANALYSIS;

EID: 84912058976     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.746638     Document Type: Article

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