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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Bibliografische gegevens
Hoofdauteurs:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Formaat:	Статья
Taal:	English
Gepubliceerd in:	IOP Publishing Ltd 2021
Onderwerpen:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Online toegang:	https://dspace.ncfu.ru/handle/20.500.12258/14891
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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