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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書目詳細資料
Главные авторы:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
格式:	Статья
語言:	English
出版:	IOP Publishing Ltd 2021
主題:	Statistical methods Sustainable development Amino acids Animals Biotechnology Meats Product design Environmental management
在線閱讀:	https://dspace.ncfu.ru/handle/20.500.12258/14891
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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