Cheng, W., Sun, D., Pu, H., & Wei, Q. (2018). Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. Food chemistry, 239, 1001-1008. https://doi.org/10.1016/j.foodchem.2017.07.011
Citace podle Chicago (17th ed.)Cheng, Weiwei, Da-Wen Sun, Hongbin Pu, a Qingyi Wei. "Characterization of Myofibrils Cold Structural Deformation Degrees of Frozen Pork Using Hyperspectral Imaging Coupled with Spectral Angle Mapping Algorithm." Food Chemistry 239 (2018): 1001-1008. https://doi.org/10.1016/j.foodchem.2017.07.011.
Citace podle MLA (9th ed.)Cheng, Weiwei, et al. "Characterization of Myofibrils Cold Structural Deformation Degrees of Frozen Pork Using Hyperspectral Imaging Coupled with Spectral Angle Mapping Algorithm." Food Chemistry, vol. 239, 2018, pp. 1001-1008, https://doi.org/10.1016/j.foodchem.2017.07.011.