Construction of Evaluation Model for Characteristic Flavor Intensity of Lamb Meat Based on Principal Component Analysis
WANG Zhendong, WANG Yanqing, ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai,
FOOD SCIENCE . 2017, (22): 162 -168 .  DOI: 10.7506/spkx1002-6630-201722025