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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書誌詳細
主要な著者:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
フォーマット:	Статья
言語:	English
出版事項:	IOP Publishing Ltd 2021
主題:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
オンライン･アクセス:	https://dspace.ncfu.ru/handle/20.500.12258/14891
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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