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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
स्वरूप:	Статья
भाषा:	English
प्रकाशित:	IOP Publishing Ltd 2021
विषय:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
ऑनलाइन पहुंच:	https://dspace.ncfu.ru/handle/20.500.12258/14891
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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