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

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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, Zhi1,2 (AUTHOR) chemxz@163.com
Source: Analytical Letters. 2025, Vol. 58 Issue 15, p2698-2711. 14p.
Database: Academic Search Ultimate
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  Data: Characterization of the Freshness of Pork by Near-Infrared Spectroscopy (NIRS) and Ensemble Learning.
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  Data: <searchLink fieldCode="JN" term="%22Analytical+Letters%22">Analytical Letters</searchLink>. 2025, Vol. 58 Issue 15, p2698-2711. 14p.
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      – Type: doi
        Value: 10.1080/00032719.2024.2434119
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      – Code: eng
        Text: English
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        PageCount: 14
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      – TitleFull: Characterization of the Freshness of Pork by Near-Infrared Spectroscopy (NIRS) and Ensemble Learning.
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            NameFull: Chen, Hui
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            NameFull: Zeng, Miao
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              Text: 2025
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              Value: 58
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