Proof-of-concept evaluation of a 3D laser profiling system prototype for real-time woody breast detection of broiler breast fillets

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: March 2026

Source: Journal of Food Engineering, Volume 406

Author(s): Jiaming Zhang, Yuzhen Lu

Publication date: March 2026Source: Journal of Food Engineering, Volume 406Author(s): Jiaming Zhang, Yuzhen Lu Read More

Related posts:

Default ThumbnailDeveloping a full Weibull model for microbial survival during food processing Default ThumbnailStudy on adaptive fuzzy force control based on food rheology properties Default ThumbnailExploring mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications Default ThumbnailTemperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity Default ThumbnailEnhancing drying efficiency and temperature uniformity during microwave-assisted freeze drying: A weight-dependent microwave power approach Default ThumbnailEvaluation of the barrier properties of biobased and biodegradable PHBV cups for a usage benefice in cheese applications