An intelligent system for egg quality classification based on visible-infrared transmittance spectroscopy
The potential of the visible infrared (Vis–IR) (400–1100 nm) transmittance method to assess the internal quality (freshness) of intact chicken egg during storage at a temperature of 30 ± 7 °C and 25 ± 4% relative humidity was investigated. Two hundred chicken egg samples were used for measuring fres...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2014-12-01
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| Series: | Information Processing in Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317314000213 |