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	Comparisons of Fish Morphology for Fresh and Frozen-Thawed Crucian Carp Quality Assessment by Hyperspectral Imaging Technology
	Shan, Jiajia; Wang, Xue; Russel, Mohammad; Zhao, Junbo; Zhang, Yituo
刊名	FOOD ANALYTICAL METHODS
	2018
卷号	11页码:1701-1710
关键词	Fish morphologies Quality Hyperspectral imaging Rapid detection
ISSN号	1936-9751
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3264235
专题	大连理工大学
作者单位	Dalian Univ Technol, Sch Food & Environm, 2 Dagong Rd, Panjin City 124221, Liaoning, Peoples R China.
推荐引用方式 GB/T 7714	Shan, Jiajia,Wang, Xue,Russel, Mohammad,et al. Comparisons of Fish Morphology for Fresh and Frozen-Thawed Crucian Carp Quality Assessment by Hyperspectral Imaging Technology[J]. FOOD ANALYTICAL METHODS,2018,11:1701-1710.
APA	Shan, Jiajia,Wang, Xue,Russel, Mohammad,Zhao, Junbo,&Zhang, Yituo.(2018).Comparisons of Fish Morphology for Fresh and Frozen-Thawed Crucian Carp Quality Assessment by Hyperspectral Imaging Technology.FOOD ANALYTICAL METHODS,11,1701-1710.
MLA	Shan, Jiajia,et al."Comparisons of Fish Morphology for Fresh and Frozen-Thawed Crucian Carp Quality Assessment by Hyperspectral Imaging Technology".FOOD ANALYTICAL METHODS 11(2018):1701-1710.

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