{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1363670319965811968.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.ifset.2013.10.013"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S1466856413001665?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S1466856413001665?httpAccept=text/plain"}}],"dc:title":[{"@value":"Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1383670319965811971","@type":"Researcher","foaf:name":[{"@value":"Jun-Hu Cheng"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670319965811969","@type":"Researcher","foaf:name":[{"@value":"Da-Wen Sun"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670319965811970","@type":"Researcher","foaf:name":[{"@value":"Xin-An Zeng"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670319965811968","@type":"Researcher","foaf:name":[{"@value":"Hong-Bin Pu"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"14668564"}],"prism:publicationName":[{"@value":"Innovative Food Science & Emerging Technologies"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2014-01","prism:volume":"21","prism:startingPage":"179","prism:endingPage":"187"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S1466856413001665?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S1466856413001665?httpAccept=text/plain"}],"createdAt":"2013-11-04","modifiedAt":"2025-10-26","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360285706913387904","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.ifset.2013.10.013"},{"@type":"CROSSREF","@value":"10.1016/j.aca.2014.08.043_references_DOI_1pCxRzChZXekzWfjIatkTqPVPQ6"}]}