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A nonlinear programming technique to develop least cost formulations of surimi products
- Hsu, C.K., Kolbe, E., English, M.
- Journal of food process engineering 1997 v.20 no.3 pp. 179-196
- 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