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	Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets (EI收录)
	Ma, Ji[1,2,3]; Qu, Jia-Huan[1,2,3]; Sun, Da-Wen[1,2,3,4]
刊名	Food and Bioproducts Processing
	2017
卷号	104页码:66-76
关键词	Dehydration Food products Forecasting Least squares approximations Light scattering Spectroscopy Thermal processing (foods)
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/2184385
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510641, China 3.[2] Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 4.510006, China 5.[3] Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou 6.510006, China 7.[4] Food Refrigeration and Computerized Food Technology [FRCFT], Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
推荐引用方式 GB/T 7714	Ma, Ji[1,2,3],Qu, Jia-Huan[1,2,3],Sun, Da-Wen[1,2,3,4]. Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets (EI收录)[J]. Food and Bioproducts Processing,2017,104:66-76.
APA	Ma, Ji[1,2,3],Qu, Jia-Huan[1,2,3],&Sun, Da-Wen[1,2,3,4].(2017).Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets (EI收录).Food and Bioproducts Processing,104,66-76.
MLA	Ma, Ji[1,2,3],et al."Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets (EI收录)".Food and Bioproducts Processing 104(2017):66-76.

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