搜索结果: 1-1 共查到“肉加工技术 Principal Component Analysis”相关记录1条 . 查询时间(0.125 秒)
PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD
Blood curd PCA physicochemical sensory TPA
2012/8/14
Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life produ...