Based on different near-infrared modeling software quantitatively analysis the nutrition composition of fresh mutton

KANG Jing; YAO Haibo; LIANG Ting; TANG Defu; NIAN Fang

doi:10.13995/j.cnki.11-1802/ts.030201

KANG Jing, YAO Haibo, LIANG Ting, TANG Defu, NIAN Fang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 248-254.

PDF(5620 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 248-254. DOI: 10.13995/j.cnki.11-1802/ts.030201

Based on different near-infrared modeling software quantitatively analysis the nutrition composition of fresh mutton

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(22): 248-254 https://doi.org/10.13995/j.cnki.11-1802/ts.030201

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(5620 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-12-02	2021-12-23	2022-11-25
Issue Date
2022-12-20

Please choose a citation manager

Content to export