食品工业科技Issue(10)：198-200,3.
用KM小鼠实验验证肉类寒热性物质基础的判别模型
KM mice with experimental verification of the material basis of Chinese herb of the cold and hot in meat discriminant model
曹晓文 1岳喜庆 1武俊瑞 1李健 1綦超1
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110866
- 折叠
摘要
Abstract
By Fisher discriminant,cluster analysis,factor analysis and other methods to establish the identification of ＂Four properties＂ of Chinese from meat of mathematical model for cold and heat of the meat to provide a test for discrimination basis. SPF KM mice by rectal temperature,water intake,organ weight and blood parameters to validate the mathematical model of Chinese herb of the cold and hot resistance.关键词
四性/肉类/动物实验/数学模型Key words
＂Four properties＂ of Chinese/meat/animal experiments/mathematical model分类
轻工纺织引用本文复制引用
曹晓文,岳喜庆,武俊瑞,李健,綦超..用KM小鼠实验验证肉类寒热性物质基础的判别模型[J].食品工业科技,2011,(10):198-200,3.
