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Why is it important?

This technology offering the advantage to evaluate simultaneously the composition (spectral information) and the external characteristics (traditional image analysis) in foodstuffs. Is a rapid and nondestructive/ non-invasive technology.

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This page is a summary of: Evaluation of biological contaminants in foods by hyperspectral imaging: A review, International Journal of Food Properties, June 2017, Taylor & Francis,
DOI: 10.1080/10942912.2017.1338729.
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