EVALUATION OF A TEXTURE PROFILE FOR COOKED CHICKEN BREAST MEAT BY PRINCIPAL COMPONENT ANALYSIS

被引：9

作者：

FRIJTERS, JER ^{[1
]}

机构：

[1] SPELDERHOLT INST POULTRY RES,DEPT PROC,BEEKBERGEN,NETHERLANDS

来源：

关键词：

D O I：

10.3382/ps.0550229

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：229 / 234

页数：6

共 19 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x

[7]

HARRIES J M, 1972, Journal of Texture Studies, V3, P101, DOI 10.1111/j.1745-4603.1972.tb00613.x

[8]

KAPSALIS JG, 1973, TEXTURE MEASUREMENTS

[9]

MOSKOWITZ H R, 1972, Journal of Texture Studies, V3, P135, DOI 10.1111/j.1745-4603.1972.tb00618.x

[10]

RUMMEL RJ, 1970, APPLIED FACTOR ANALY