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	Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat
	Qu, Daofeng[1]; Zhou, Xu[1]; Yang, Feng[2]; Tian, Shiyi[1]; Zhang, Xiaojun[2]; Ma, Lin[1]; Han, Jianzhong[1]
	2017
卷号	128页码:24
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/5553454
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Food Safety Key Lab Zhejiang Prov, Hangzhou 310035, Zhejiang, Peoples R China 2.[2]Zhejiang Qinglian Food Co Ltd, Jiaxing 314300, Peoples R China
推荐引用方式 GB/T 7714	Qu, Daofeng[1],Zhou, Xu[1],Yang, Feng[2],et al. Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat[J],2017,128:24.
APA	Qu, Daofeng[1].,Zhou, Xu[1].,Yang, Feng[2].,Tian, Shiyi[1].,Zhang, Xiaojun[2].,...&Han, Jianzhong[1].(2017).Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat.,128,24.
MLA	Qu, Daofeng[1],et al."Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat".128(2017):24.

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