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
Chicago-Zitierstil (17. Ausg.)Cheng, Weiwei, Da-Wen Sun, Hongbin Pu, und 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.
MLA-Zitierstil (9. Ausg.)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.