Nondestructive Testing Techniques for Quality Detection of Meats
被引量:1
Nondestructive Testing Techniques for Quality Detection of Meats
出处
《肉类研究》
2009年第2期89-91,共3页
Meat Research
同被引文献36
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1LIN Fang-dong JIANG Zhen-ju CAO Rui.Application of Colligative Properties in Quality Detection of Watering Raw Milk[J].Animal Husbandry and Feed Science,2011,3(2):42-44.
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2Wu Jianhu,Yu Youwei.Prediction of Fresh Pork Quality using Hyperspectral Scattering Imaging(HSI) Technique[J].Animal Husbandry and Feed Science,2015,7(3):144-147. 被引量:2
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3Guoyu Ding,Yuanyuan Hou,Jiamin Peng,Yunbing Shen,Min Jiang,Gang Bai.On-line near-infrared spectroscopy optimizing and monitoring biotransformation process of γ-aminobutyric acid[J].Journal of Pharmaceutical Analysis,2016,6(3):171-178. 被引量:2
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4Sarah P F Bonny,Graham E Gardner,David W Pethick,Jean-Franois Hocquette.What is artificial meat and what does it mean for the future of the meat industry?[J].Journal of Integrative Agriculture,2015,14(2):255-263. 被引量:16
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