论文 |
|
|
|
|
基于模糊数学法评价超高压处理后鱿鱼的品质 |
胡庆兰1,2, 余海霞2, 杨水兵2, 任西营1,2, 董开成1,2, 杨志坚2, 胡亚芹1,2* |
1.浙江大学生物系统工程与食品科学学院,杭州 310058;2.浙江大学舟山海洋研究中心,浙江 舟山 316021 |
|
Quality evaluation of squid processed by ultrahigh pressure based on fuzzy mathematic method |
HU Qinglan1,2, YU Haixia2, YANG Shuibing2, REN Xiying1,2, DONG Kaicheng1,2, YANG Zhijian2, HU Yaqin1, 2* |
1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan, Zhejiang 316021, China |
引用本文:
胡庆兰1,2, 余海霞2, 杨水兵2, 任西营1,2, 董开成1,2, 杨志坚2, 胡亚芹1,2*. 基于模糊数学法评价超高压处理后鱿鱼的品质[J]. 浙江大学学报(农业与生命科学版), 2013, 39(2): 133-140.
HU Qinglan1,2, YU Haixia2, YANG Shuibing2, REN Xiying1,2, DONG Kaicheng1,2, YANG Zhijian2, HU Yaqin1, 2*.
Quality evaluation of squid processed by ultrahigh pressure based on fuzzy mathematic method. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(2): 133-140.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2012.11.063
或
http://www.zjujournals.com/agr/CN/Y2013/V39/I2/133
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
|
Shared |
|
|
|
|
|
Discussed |
|
|
|
|