Modeling methods for crossed mixture experiments—a case study from sausage production
Publikasjonsdetaljer
Tidsskrift : Chemometrics and Intelligent Laboratory Systems , vol. 66 , p. 175–190 , 2003
Internasjonale standardnummer
:
Trykt
:
0169-7439
Elektronisk
:
1873-3239
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1016/S0169-7439(03)...
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Mixture designs and corresponding analysis techniques are of considerable importance in food science and industry. The present paper presents a case study where two mixtures are combined, in a way very similar to how mixture and factorial designs are combined in mixture-process situations. This special type of extension will here be referred to as a crossed mixture experiment. The case study is based on data from a project devoted to obtaining better understanding of the relative influence of the quantity and source of the biochemical components in sausages.