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机译:基于Tri-Step FT-IR光谱和电子感官的基于Tri-Step FT-IR光谱的海洋鱼糜米利加速趋化
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Shanghai 201306 Peoples R China;
Surimi; Infrared spectroscopy; Electronic sensory; Chemotaxonomic discrimination; Species identification;
机译:基于Tri-Step FT-IR光谱和电子感官的基于Tri-Step FT-IR光谱的海洋鱼糜米利加速趋化
机译:三步红外光谱结合类比软独立建模(SIMCA)快速鉴别不同等级的白花鱼鱼糜
机译:通过三步红外光谱和红外微型光谱成像增强SURIMI鱼骨的化学和空间识别
机译:通过三步红外光谱辨别野生生长和培养的Lentinus edode
机译:消费者和电子舌剂的抗钙糖苷(Rebaudioside A,D和M)的辨别和感官表征
机译:the鱼的管理:高强度超声波和粘合剂对l鱼鱼糜肉饼质地和感官特性的影响
机译:罗非鱼肉末和鱼糜制成的鱼汉堡的开发,细菌学,化学和感官鉴定“鱼汉堡”和罗非鱼肉浆的开发,细菌学,化学和感觉鉴定
机译:用高压灭菌预处理Ft-Ir光谱法改进鉴定细菌孢子种类