Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy
Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy
作者
关键词
PSE (pale, soft and exudative), DFD (dark, firm and dry), L, pH, Water-holding capacity, PLSR, PCA
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