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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Bibliografske podrobnosti
Главные авторы:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Format:	Статья
Jezik:	English
Izdano:	IOP Publishing Ltd 2021
Teme:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
Online dostop:	https://dspace.ncfu.ru/handle/20.500.12258/14891
Oznake:	Označite Brez oznak, prvi označite!

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