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	Evaluation of fish quality and freshness based on the electronic tongue
	Han, Jianzhong[1,2]; Huang, Lijuan[1,2]; Gu, Zhenyu[1,2]; Deng, Shaoping[1,2]
	2008
卷号	24期号:12页码:141
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/5909406
专题	浙江工商大学
作者单位	1.[1] Department of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310035, China 2.[2] Food Safety Key Lab. of Zhejiang Province, Hangzhou 310035, China
推荐引用方式 GB/T 7714	Han, Jianzhong[1,2],Huang, Lijuan[1,2],Gu, Zhenyu[1,2],et al. Evaluation of fish quality and freshness based on the electronic tongue[J],2008,24(12):141.
APA	Han, Jianzhong[1,2],Huang, Lijuan[1,2],Gu, Zhenyu[1,2],&Deng, Shaoping[1,2].(2008).Evaluation of fish quality and freshness based on the electronic tongue.,24(12),141.
MLA	Han, Jianzhong[1,2],et al."Evaluation of fish quality and freshness based on the electronic tongue".24.12(2008):141.

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