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
FOOD SCIENCE . 2022, (19): 48 -57 .  DOI: 10.7506/spkx1002-6630-20210726-297