Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses-Reference-Cited by-同舟云学术

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

Published:2010-03 Issue:3 Volume:84 Page:455-465
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Iqbal Abdullah,Valous Nektarios A.,Mendoza Fernando,Sun Da-Wen,Allen Paul

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Agriculture Canada, (XXXX). Pork quality. Publication 5180/B.

4. Altman, D. G. (1991). Practical statistics for medical research (p. 404). London: Chapman and Hall.

5. AOAC (1998). Official methods of analysis of AOAC international (16th ed. Vol. 2, 39.1.02). Gaithersburg, MD: Association of Official Analytical Chemists.

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