Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/1/158/4518191/poultrysci84-0158.pdf
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3. Chemometric calibration of infrared spectrometers: Selection and validation of variables by non-linear models;Benoudjit;Chemom. Intell. Lab. Syst.,2004
4. Influence of dietary fat sources, α-tocopherol and ascorbic acid supplementation on sensory quality of dark chicken meat;Bou;Poult. Sci.,2001
5. Chromatographic Methods;Braithwaite,1985
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