TECHNIQUES FOR SCORING FOOD SPECIMENS, AND RELATED METHODS AND APPARATUS

A method for scoring an aspect of a sample of a food may include obtaining spectroscopic data indicating spectroscopic characteristics of the sample; identifying the food; identifying analytes associated with the aspect of the sample based on the identity of the food; and, for each of the identified...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SHEWMAKER, John, MISEO, Ellen, SUTCU, Yagiz, OVERCASH, Brent
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	COLORIMETRY MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT,POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRA-RED,VISIBLE OR ULTRA-VIOLET LIGHT MEASURING PHYSICS RADIATION PYROMETRY TESTING
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