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Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

Crossref DOI link: https://doi.org/10.1007/s11947-014-1327-5

Published Online: 2014-06-10

Published Print: 2014-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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