Using spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteins

DOLORES PÉREZ MARÍN2026-01-292026-01-29201810.1016/j.chemolab.2017.11.0112-s2.0-85036664449https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28689Analytical ChemistryComputer Science ApplicationsProcess Chemistry and TechnologySoftwareSpectroscopyAnalytical ChemistryComputer Science ApplicationsProcess Chemistry and TechnologySoftwareSpectroscopyUsing spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteinsresearch article