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中文
Meat Research
2005
,
Vol. 19
Issue (12)
: 21-24
DOI
: 10.7506/rlyj1001-8123-200512006
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200512006
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https://www.rlyj.net.cn/EN/Y2005/V19/I12/21
[1]
LU Wenchao, QIU Liang, XIONG Guangquan, BAI Chan, ZU Xiaoyan, LIAO Tao.
Rapid Detection of Freshness of Crayfish by Near Infrared Spectroscopy
[J]. Meat Research, 2022, 36(6): 36-41.
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2005, Vol. 19 Issue (12): 21-24 DOI: 10.7506/rlyj1001-8123-200512006
