# Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements

> Research article (Food and Bioprocess Technology, 2020) · cited 14× · AI/ML

**Wikidata**: [openalex:W3021857597](https://www.wikidata.org/wiki/openalex:W3021857597)  
**Source**: https://4ort.xyz/entity/evaluation-of-3d-laser-scanning-for-estimation-of-heating-induced-volume-shrinkage-and-prediction-of-cooking-loss-of-por