Gå til hovedinnhold
Publisert 2003

Read in English

Publikasjonsdetaljer

Tidsskrift : Chemometrics and Intelligent Laboratory Systems , vol. 66 , p. 175–190–16 , 2003

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0169-7439
Elektronisk : 1873-3239

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Næs, Tormod; Egelandsdal, Bjørg; Dingstad, Bjørg

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.

Kontaktpersoner: