江苏大学主页平台管理系统欧阳琴--中文主页-- Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork

欧阳琴

教授

博士生导师硕士生导师
学位：博士
性别：女
毕业院校：江苏大学
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

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Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork

发布时间：2024-08-05 点击次数：

所属单位：40700
论文名称：Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork
发表刊物：LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN号：0023-6438
是否译文：否

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欧阳琴

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论文成果

Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork