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Comparison of three rapid non-destructive techniques coupled with a classifier to increase transparency in the seafood value chain: Bioelectrical impedance analysis (BIA), near-infrared spectroscopy (NIR) and time domain reflectometry (TDR)

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Authors
Melado-Herreros Á., Nieto-Ortega S., Olabarrieta I., Ramilo-Fernández G., Sotelo C.G., Teixeira B., Velasco A., Mendes R.
Date
2022-06-01
Source
Journal of Food Engineering
DOI
https://doi.org/10.1016/j.jfoodeng.2022.110979
EID
2-s2.0-85123803415