Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models

LWT

Volumn 38, Issue 6, 2005, Pages 665-676

  Dingstad, Gunvor Irene ^a,b   Kubberød, Elin ^a,c   Næs, Tormod ^a,d   Egelandsdal, Bjørg ^a,b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c BI NORWEGIAN BUSINESS SCHOOL   (Norway)

^d UNIVERSITY OF OSLO   (Norway)

Author keywords

Consumer acceptability; Least cost formulation; Nonlinear programming; Quality constraints; Sausages

Indexed keywords

BIOCHEMISTRY; MATHEMATICAL MODELS; MEATS; MUSCLE; OPTIMIZATION; TISSUE;

BIOCHEMICAL COMPOSITION; CRITICAL QUALITY CONSTRAINTS; NONLINEAR OPTIMIZATION MODEL; SENSORY ATTRIBUTES;

FOOD PRODUCTS;

EID: 17044410603     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.08.004     Document Type: Article

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