Modeling methods for crossed mixture experiments—a case study from sausage production

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.

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DOI : doi.org/10.1016/S0169-7439(03)...