Partial Least Squares Regression for Studying the Texture Characteristics of Tibetan Chicken Breast Meat
ZHANG Xiaoqian, SUN Yue, CHI Fumin, LIU Lei, WANG Peng, XU Xinglian
(1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Food Science, Tibet Agricultural and Animal Husbandry University, Nyingchi 860000, China)
ZHANG Xiaoqian, SUN Yue, CHI Fumin, LIU Lei, WANG Peng, XU Xinglian. Partial Least Squares Regression for Studying the Texture Characteristics of Tibetan Chicken Breast Meat[J]. FOOD SCIENCE, 2022, 43(19): 48-57.