Identifying the quality characteristics of pork floss structure based on deep learning framework

Current Research in Food Science - Tập 7 - Trang 100587 - 2023
Che Shen1,2, Meiqi Ding1, Xinnan Wu1, Guanhua Cai1, Yun Cai1, Shengmei Gai1, Bo Wang1,3,4, Dengyong Liu1
1College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
2Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China
3Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
4Institute of Ocean Research, Bohai University, Jinzhou 121013, Liaoning, China

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