Investigation on Texture Changes and Classification between Cold-Fresh and Freeze-Thawed Tan Mutton

<div>Feature wavelength extraction by SPA. (a) RMSE varies with the number of variables included in the model. (b) Feature wavelength extraction by SPA.</div>

Journal of Food Quality

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Figure 5

Figure 5: Investigation on Texture Changes and Classification between Cold-Fresh and Freeze-Thawed Tan Mutton 