multivariate discriminant analysis (SAS institute)
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multivariate discriminant analysis
Multivariate Discriminant Analysis, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/multivariate+discriminant+function+analysis/multivariate+discriminant+analysis/pm22062291-91-2-4
Average 90 stars, based on 1 article reviews
Multivariate Discriminant Analysis, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/multivariate+discriminant+function+analysis/multivariate+discriminant+analysis/pm22062291-91-2-4
Average 90 stars, based on 1 article reviews
multivariate discriminant analysis - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Nutritional characteristics of veal from weaned and unweaned calves: Discriminatory ability of the fat profile. Article Snippet: The chemical and nutritional composition of the Longissimus thoracis muscle from 58 ‘Rubia Gallega’ breed animals was measured to differentiate veal of weaned from unweaned calves.. Fat, protein, ash, and moisture contents of muscle were determined by near infrared reflectance spectroscopy (NIRS) and the fatty acid (FA) profiles were determined by gas chromatography.. Calves suckled their mothers at pasture followed by an indoor period. Article Title: Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine Article Snippet: In order to examine whether olive pomace (OP), the mean by-product of olive oil extraction, can be included in the animal diet, its effect on the raw mixture and sausages made from meat from OP-fed Cinta Senese swine is tested by comparing it with a diet supplemented with high oleic sunflower oil (SO) and a control diet (C).. Proximate composition, pH, color, total culturable bacteria, lactic acid bacteria (LAB), and lipid oxidation are evaluated in both the raw mixture and sausages.. The aroma profile is also evaluated in sausages. |