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	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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