Idézéskapcsolat

Wang Zi et al. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. (2018) ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY 1941-1413 1941-1421 9 323-343

Közlemény:
Romvári Róbert et al. Non-invasive measurement of fillet composition of four freshwater fish species by computer tomography.. (2002) AQUACULTURE INTERNATIONAL 0967-6120 1573-143X 10 3 231-240
Idéző közlemény:
Wang Zi et al. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. (2018) ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY 1941-1413 1941-1421 9 323-343
Független: Igen
2021-05-13 17:49