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	Rapid determination of total viable count (TVC) and freshness in semi-dried purple sweet potato noodles by NIR spectroscopy
	Cao, Haiyan[1]; Pan, Wangying[1]; Shi, Yongqing[1]; Wu, Danli[1]; Xu, Juan[1]; Xu, Yunyi[1]
	2016
卷号	16期号:10页码:160
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/5558324
专题	浙江工商大学
作者单位	[1] College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, 310018, China
推荐引用方式 GB/T 7714	Cao, Haiyan[1],Pan, Wangying[1],Shi, Yongqing[1],et al. Rapid determination of total viable count (TVC) and freshness in semi-dried purple sweet potato noodles by NIR spectroscopy[J],2016,16(10):160.
APA	Cao, Haiyan[1],Pan, Wangying[1],Shi, Yongqing[1],Wu, Danli[1],Xu, Juan[1],&Xu, Yunyi[1].(2016).Rapid determination of total viable count (TVC) and freshness in semi-dried purple sweet potato noodles by NIR spectroscopy.,16(10),160.
MLA	Cao, Haiyan[1],et al."Rapid determination of total viable count (TVC) and freshness in semi-dried purple sweet potato noodles by NIR spectroscopy".16.10(2016):160.

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