文献
J-GLOBAL ID:201702256611881207
整理番号:17A0364900
EIS形態学的特性に基づくコイの鮮度評価【Powered by NICT】
Estimating freshness of carp based on EIS morphological characteristic
著者 (5件):
Sun Jian
(School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China)
,
Zhang Rongbiao
(School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China)
,
Zhang Yecheng
(School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China)
,
Li Guoxiao
(School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, China)
,
Liang Qiufang
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
193
ページ:
58-67
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)