Statistical methods in food recipes design

Statistical methods in food recipes design

A methodology based on statistical methods for optimizing multicomponent compositions is applied for meat product recipes design. Using raw materials of animal and plant origin, virtual arrays of input variables (raw materials) are developed and chemical (protein, fat), mineral and vitamin compositi...

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Autors principals:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Format:	Статья
Idioma:	English
Publicat:	IOP Publishing Ltd 2021
Matèries:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Accés en línia:	https://dspace.ncfu.ru/handle/20.500.12258/14891
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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