Design and analysis of storing experiments: A case study

Quality Engineering

Volumn 16, Issue 4, 2004, Pages 591-611

  Bjerke, Frøydis ^a   Aastveit, Are Halvor ^b   Stroup, Walter W ^c   Kirkhus, Bente ^d   Næs, Tormod ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^d Mills DA   (Norway)

Author keywords

Empirical modeling; Linear mixed models; Mayonnaise production; Product development; Repeated measures; Response surface methods; Robustness; Viscosity

Indexed keywords

CONTROL SYSTEM SYNTHESIS; DATA REDUCTION; FOOD PRODUCTS; FOOD STORAGE; GRAPHIC METHODS; MATHEMATICAL MODELS; PRODUCT DEVELOPMENT; ROBUSTNESS (CONTROL SYSTEMS); STATISTICAL PROCESS CONTROL; VISCOSITY;

EMPIRICAL MODELING; LINEAR MIXED MODELS; LOW FAT MAYONNAISE; MAYONNAISE PRODUCTION; MIXED MODEL APPROACH; RESPONSE SURFACE METHODS;

QUALITY CONTROL;

EID: 4344694365     PISSN: 03639045     EISSN: None     Source Type: Journal    
DOI: 10.1081/QEN-120038021     Document Type: Article

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