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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Статья |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
IOP Publishing Ltd
2021
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| Ábhair: | |
| Rochtain ar líne: | https://dspace.ncfu.ru/handle/20.500.12258/14891 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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