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	Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review (EI收录SCI收录)
	Cheng, Jun-Hu[1]; Sun, Da-Wen[1,2]; Zeng, Xin-An[1]; Liu, Dan[1]
刊名	Critical Reviews in Food Science and Nutrition
	2015
卷号	55页码:1012-1225
关键词	Adenosinetriphosphate Chemical compounds Chemical detection Fish Moisture determination Proteins Sensory analysis Sensory perception Volatile organic compounds
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2212105
专题	华南理工大学
作者单位	1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield 3.Dublin, Ireland
推荐引用方式 GB/T 7714	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Zeng, Xin-An[1],等. Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review (EI收录SCI收录)[J]. Critical Reviews in Food Science and Nutrition,2015,55:1012-1225.
APA	Cheng, Jun-Hu[1],Sun, Da-Wen[1,2],Zeng, Xin-An[1],&Liu, Dan[1].(2015).Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review (EI收录SCI收录).Critical Reviews in Food Science and Nutrition,55,1012-1225.
MLA	Cheng, Jun-Hu[1],et al."Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review (EI收录SCI收录)".Critical Reviews in Food Science and Nutrition 55(2015):1012-1225.

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