Cheng, J., Sun, D., & Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle. Food chemistry, 197(Pt A), 855-863. https://doi.org/10.1016/j.foodchem.2015.11.019
Citace podle Chicago (17th ed.)Cheng, Jun-Hu, Da-Wen Sun, a Hongbin Pu. "Combining the Genetic Algorithm and Successive Projection Algorithm for the Selection of Feature Wavelengths to Evaluate Exudative Characteristics in Frozen–thawed Fish Muscle." Food Chemistry 197, no. Pt A (2016): 855-863. https://doi.org/10.1016/j.foodchem.2015.11.019.
Citace podle MLA (9th ed.)Cheng, Jun-Hu, et al. "Combining the Genetic Algorithm and Successive Projection Algorithm for the Selection of Feature Wavelengths to Evaluate Exudative Characteristics in Frozen–thawed Fish Muscle." Food Chemistry, vol. 197, no. Pt A, 2016, pp. 855-863, https://doi.org/10.1016/j.foodchem.2015.11.019.