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The absolute coefficient value of X2 was the largest (-2.116) of the relative variables indicating that V1 represented milk protein content mainly. Whereas , the absolute coefficient value of Y1 (hardness) was the largest (-1.894) suggesting that W1 represented yoghurt hardness mainly. Éó¸åÈ˾õµÃÕâÀïÓôʲ»Í×£¬±ÈÈçwhereas Çó´ïÈ˰ï°ï¸ÄÏÂÕâ¸ö¾ä×Ó£¬Ð»Ð» |
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2Â¥2013-01-16 14:26:59
nwsuafliu
ľ³æ (ÖøÃûдÊÖ)
- ·ÒëEPI: 144
- Ó¦Öú: 42 (СѧÉú)
- ½ð±Ò: 2406.9
- É¢½ð: 1449
- ºì»¨: 18
- Ìû×Ó: 1437
- ÔÚÏß: 315.6Сʱ
- ³æºÅ: 136928
- ×¢²á: 2005-12-17
- רҵ: ×÷Îï·Ö×ÓÓýÖÖ
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
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The absolute coefficient value of X2 was the largest (-2.116) among the relative variables, which indicated V1 as the main representative for milk protein content. Meanwhile, the absolute coefficient value of Y1 (hardness) was the largest, suggesting W1 as the major representative for yoghurt hardness. ÈçÂ¥ÉÏËùÑÔ£¬ÄãÒªÌṩÓï¾³£¬±ØÒªµÄʱºòÒªÓúºÓï±í´ïÄãµÄÒâ˼¡£ |

3Â¥2013-01-16 15:33:43
your2007
ÖÁ×ðľ³æ (ÖøÃûдÊÖ)
- ·ÒëEPI: 1
- Ó¦Öú: 5 (Ó×¶ùÔ°)
- ½ð±Ò: 22507.1
- ºì»¨: 8
- Ìû×Ó: 2517
- ÔÚÏß: 324.4Сʱ
- ³æºÅ: 710330
- ×¢²á: 2009-02-27
- רҵ: ΢ÉúÎïÒÅ´«ÓýÖÖѧ

4Â¥2013-01-16 15:34:59
your2007
ÖÁ×ðľ³æ (ÖøÃûдÊÖ)
- ·ÒëEPI: 1
- Ó¦Öú: 5 (Ó×¶ùÔ°)
- ½ð±Ò: 22507.1
- ºì»¨: 8
- Ìû×Ó: 2517
- ÔÚÏß: 324.4Сʱ
- ³æºÅ: 710330
- ×¢²á: 2009-02-27
- רҵ: ΢ÉúÎïÒÅ´«ÓýÖÖѧ

5Â¥2013-01-16 15:36:16
nwsuafliu
ľ³æ (ÖøÃûдÊÖ)
- ·ÒëEPI: 144
- Ó¦Öú: 42 (СѧÉú)
- ½ð±Ò: 2406.9
- É¢½ð: 1449
- ºì»¨: 18
- Ìû×Ó: 1437
- ÔÚÏß: 315.6Сʱ
- ³æºÅ: 136928
- ×¢²á: 2005-12-17
- רҵ: ×÷Îï·Ö×ÓÓýÖÖ
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
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Carena: ½ð±Ò+1, ¸ÐлӦÖú 2013-01-16 18:43:07
your2007: ½ð±Ò+8, ·ÒëEPI+1, ¡ï¡ï¡ïºÜÓаïÖú, 3q 2013-01-16 21:19:38
Carena: ½ð±Ò+1, ¸ÐлӦÖú 2013-01-16 18:43:07
your2007: ½ð±Ò+8, ·ÒëEPI+1, ¡ï¡ï¡ïºÜÓаïÖú, 3q 2013-01-16 21:19:38
| The absolute correlation coefficient value of X2 was the highest (-2.116) among the relative variables, which indicated that V1 mainly represent the milk protein content. Meanwhile, the absolute correlation coefficient value of Y1 (hardness) was the largest (-1.894) within the other group of variables, suggesting W1 mainly reflect the yoghurt hardness. |

6Â¥2013-01-16 15:53:18
¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï
Carena: ½ð±Ò+1, ¸ÐлӦÖú 2013-01-16 18:43:19
your2007: ½ð±Ò+7, ¡ï¡ï¡ïºÜÓаïÖú, 3q 2013-01-16 21:19:52
Carena: ½ð±Ò+1, ¸ÐлӦÖú 2013-01-16 18:43:19
your2007: ½ð±Ò+7, ¡ï¡ï¡ïºÜÓаïÖú, 3q 2013-01-16 21:19:52
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±¾ÌûÄÚÈݱ»ÆÁ±Î |
7Â¥2013-01-16 16:05:02
|
±¾ÌûÄÚÈݱ»ÆÁ±Î |
8Â¥2013-01-16 16:05:23













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