Non-destructive detection of egg white and yolk morphology transformation and salt content of salted duck eggs in salting by hyperspectral imaging

作者：Yuanzhe Chen, Z. X. Chen, Qian Yan, Yuming Liu, Qiaohua Wang · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.130002 · 被引用次数：19 · 研究领域：Spectroscopy and Chemometric Analyses、Meat and Animal Product Quality、Animal Nutrition and Physiology