Cite
Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging.
MLA
Wan, Guoling, et al. “Feature Wavelength Selection and Model Development for Rapid Determination of Myoglobin Content in Nitrite-Cured Mutton Using Hyperspectral Imaging.” Journal of Food Engineering, vol. 287, Dec. 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2020.110090.
APA
Wan, G., Liu, G., He, J., Luo, R., Cheng, L., & Ma, C. (2020). Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging. Journal of Food Engineering, 287, N.PAG. https://doi.org/10.1016/j.jfoodeng.2020.110090
Chicago
Wan, Guoling, Guishan Liu, Jianguo He, Ruiming Luo, Lijuan Cheng, and Chao Ma. 2020. “Feature Wavelength Selection and Model Development for Rapid Determination of Myoglobin Content in Nitrite-Cured Mutton Using Hyperspectral Imaging.” Journal of Food Engineering 287 (December): N.PAG. doi:10.1016/j.jfoodeng.2020.110090.