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	Classifying fish freshness according to the relationship between EIS parameters and spoilage stages
	Sun, Jian[1]; Zhang, Rongbiao[2]; Zhang, Yecheng[3]; Liang, Qiufang[4]; Li, Guoxiao[5]; Yang, Ning[6]; Xu, Peifeng[7]; Guo, Jianjiang[8]
刊名	JOURNAL OF FOOD ENGINEERING
	2018
卷号	219页码:101-110
关键词	Carp Spoilage stages Electrochemical impedance spectroscopy Morphological characteristics parameter Classification quality
ISSN号	0260-8774
DOI	http://dx.doi.org/10.1016/j.jfoodeng.2017.09.011
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000413879300012
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5340002
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 2.[2]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 3.[3]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 4.[4]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China. 5.[5]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 6.[6]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 7.[7]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China. 8.[8]Jiangsu Univ, Sch Elect & Informat Engn, Zhenjiang, Peoples R China.
推荐引用方式 GB/T 7714	Sun, Jian[1],Zhang, Rongbiao[2],Zhang, Yecheng[3],et al. Classifying fish freshness according to the relationship between EIS parameters and spoilage stages[J]. JOURNAL OF FOOD ENGINEERING,2018,219:101-110.
APA	Sun, Jian[1].,Zhang, Rongbiao[2].,Zhang, Yecheng[3].,Liang, Qiufang[4].,Li, Guoxiao[5].,...&Guo, Jianjiang[8].(2018).Classifying fish freshness according to the relationship between EIS parameters and spoilage stages.JOURNAL OF FOOD ENGINEERING,219,101-110.
MLA	Sun, Jian[1],et al."Classifying fish freshness according to the relationship between EIS parameters and spoilage stages".JOURNAL OF FOOD ENGINEERING 219(2018):101-110.

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