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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Opis bibliograficzny
Główni autorzy:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Format:	Статья
Język:	English
Wydane:	IOP Publishing Ltd 2021
Hasła przedmiotowe:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Dostęp online:	https://dspace.ncfu.ru/handle/20.500.12258/14891
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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