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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Bibliografiske detaljer
Главные авторы:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Format:	Статья
Sprog:	English
Udgivet:	IOP Publishing Ltd 2021
Fag:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Online adgang:	https://dspace.ncfu.ru/handle/20.500.12258/14891
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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