Agriculture & Biology
pork quality
98%
near-infrared spectroscopy
83%
calibration
71%
pork
54%
prediction
50%
marbling
45%
loins
42%
water holding capacity
37%
shears
35%
firmness
34%
lipid content
27%
protein content
27%
water content
25%
ultraviolet-visible spectroscopy
24%
nondestructive methods
22%
diodes
22%
color
21%
spectrophotometers
20%
proximate composition
19%
reflectance
18%
least squares
17%
sampling
13%
Medicine & Life Sciences
Pork Meat
98%
Near-Infrared Spectroscopy
87%
Calibration
76%
Color
30%
Fats
27%
Water
24%
Least-Squares Analysis
20%
Proteins
13%
Engineering & Materials Science
Near infrared spectroscopy
100%
Calibration
56%
Oils and fats
42%
Proteins
33%
Moisture
31%
Spectrophotometers
26%
Color
26%
Water
19%
Diodes
16%
Infrared radiation
15%
Earth & Environmental Sciences
near infrared
68%
calibration
49%
fat
37%
prediction
36%
moisture content
31%
protein
26%
reflectance
15%
water
11%
analysis
4%
method
4%