Recent Progress in Application of Raman Spectroscopy in Meat Processing and Quality Control

被引：5
|
作者：
Li, Ke [1 ]
Yan, Luhui [1 ]
Zhao, Yingying [1 ]
Zhao, Dianbo [1 ]
Bai, Yanhong [1 ]
机构：
[1] College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Province Collaborative Innovation Center for Food Production and Safety, Zhengzhou,450001, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20181130-358
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：298 / 304
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