Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami) | |
Zhu, Junli[1]; Wu, Shuaishuai[1]; Wang, Yanhui[1]; Li, Jianrong[2] | |
2016 | |
卷号 | 25期号:7页码:1107 |
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/5552840 |
专题 | 浙江工商大学 |
作者单位 | 1.[1]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, 18 Xuezheng St, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]Bohai Univ, Coll Chem Chem Engn & Food Safety, Food Safety Key Lab Liaoning Prov, Jinzhou, Peoples R China |
推荐引用方式 GB/T 7714 | Zhu, Junli[1],Wu, Shuaishuai[1],Wang, Yanhui[1],et al. Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami)[J],2016,25(7):1107. |
APA | Zhu, Junli[1],Wu, Shuaishuai[1],Wang, Yanhui[1],&Li, Jianrong[2].(2016).Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami).,25(7),1107. |
MLA | Zhu, Junli[1],et al."Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigas and Ommastrephes bartrami)".25.7(2016):1107. |
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