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A nonlinear programming technique to develop least cost formulations of surimi products

Author:
Hsu, C.K., Kolbe, E., English, M.
Source:
Journal of food process engineering 1997 v.20 no.3 pp. 179-196
ISSN:
0145-8876
Subject:
water content, whiting, fish products, food prices, food processing, texture, color, gels, beef, potato starch, whey protein, protein concentrates, mathematical models, food quality, food processing quality, ingredients, proteinase inhibitors, validity, linear programming
Agid:
1546371