Article Versions Notes

Park S-K, Cho J-S, Won D-H, Kim SS, Lim J-H, Choi JH, Yun D-Y, Park K-J, Lee G. Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral Imaging. Foods. 2024; 13(24):4005. https://doi.org/10.3390/foods13244005

Park, Seul-Ki, Jeong-Seok Cho, Dong-Hoon Won, Sang Seop Kim, Jeong-Ho Lim, Jeong Hee Choi, Dae-Yong Yun, Kee-Jai Park, and Gyuseok Lee. 2024. "Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral Imaging" Foods 13, no. 24: 4005. https://doi.org/10.3390/foods13244005

Park, S.-K., Cho, J.-S., Won, D.-H., Kim, S. S., Lim, J.-H., Choi, J. H., Yun, D.-Y., Park, K.-J., & Lee, G. (2024). Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral Imaging. Foods, 13(24), 4005. https://doi.org/10.3390/foods13244005