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. 2020 Jun 10;9(6):767. doi: 10.3390/foods9060767

Figure 4.

Figure 4

Examples of pseudo green red blue (RGB) images of cod fillets cooked at three different temperatures (30, 50, and 70 °C) and measured by fluorescence hyperspectral imaging (A); Pixel-wise estimates of temperature, visualizing the temperature distribution in the fillets (B).