Cite
Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration.
MLA
Achata, Eva M., et al. “Evaluation of Vis-NIR Hyperspectral Imaging as a Process Analytical Tool to Classify Brined Pork Samples and Predict Brining Salt Concentration.” Journal of Food Engineering, vol. 246, Apr. 2019, pp. 134–40. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2018.10.022.
APA
Achata, E. M., Inguglia, E. S., Esquerre, C. A., Tiwari, B. K., & O’Donnell, C. P. (2019). Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration. Journal of Food Engineering, 246, 134–140. https://doi.org/10.1016/j.jfoodeng.2018.10.022
Chicago
Achata, Eva M., Elena S. Inguglia, Carlos A. Esquerre, Brijesh K. Tiwari, and Colm P. O’Donnell. 2019. “Evaluation of Vis-NIR Hyperspectral Imaging as a Process Analytical Tool to Classify Brined Pork Samples and Predict Brining Salt Concentration.” Journal of Food Engineering 246 (April): 134–40. doi:10.1016/j.jfoodeng.2018.10.022.