凍結-解凍プロセスによる鶏肉の品質および筋原線維機能劣化を明らかにするためのハイパースペクトルイメージングの統合

Liuら（Wed,）がこの問題を研究した。

www.synapsesocial.com/papers/69a76197c6e9836116a2fa06 — DOI: https://doi.org/10.1016/j.foodres.2026.118730

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