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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| Главные авторы: | , , , |
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| Format: | Статья |
| Sprog: | English |
| Udgivet: |
IOP Publishing Ltd
2021
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| Fag: | |
| Online adgang: | https://dspace.ncfu.ru/handle/20.500.12258/14891 |
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