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Characterization of the Freshness of Pork by Near-Infrared Spectroscopy (NIRS) and Ensemble Learning.

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Bibliographic Details
Title:	Characterization of the Freshness of Pork by Near-Infrared Spectroscopy (NIRS) and Ensemble Learning.
Authors:	Tan, Cheng¹ (AUTHOR), Chen, Hui² (AUTHOR), Zeng, Miao¹ (AUTHOR), Xue, Zhi^1,2 (AUTHOR) chemxz@163.com
Source:	Analytical Letters. 2025, Vol. 58 Issue 15, p2698-2711. 14p.
Database:	Academic Search Ultimate
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Description
ISSN:	00032719
DOI:	10.1080/00032719.2024.2434119