Prediction of raw broiler shear force using visible and short wave near infrared spectroscopy
Tenderness is one of the quality that will affect consumer perception in meat. Traditionally, meat quality grading was done destructively by the human graders destructive measurements. Destructive measurement caused less accurate results, time-consuming and costly. Hence, a low cost, fast, reliable...
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| Pengarang-pengarang Utama: | , |
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| Format: | Conference or Workshop Item |
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Institute of Electrical and Electronics Engineers Inc.
2016
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| Subjek-subjek: | |
| Capaian Atas Talian: | http://eprints.utm.my/73132/ http://eprints.utm.my/73132/ |
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