Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy-Reference-Cited by-同舟云学术

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy

Published:2018-04 Issue: Volume:244 Page:184-189
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yi,Zhuang Hong,Yoon Seung-Chul,Wang Wei^ORCID,Jiang Hongzhe,Jia Beibei

Funder

China National Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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