The objective of this work was to study and develop a new kind of hamburger including meat, fish, and vegetables. After completion of this chapter the reader should be able to know how to develop a new product with statistical analysis, experimental design, and sensory analysis.

Vieira, M., Quispe-Condori, S., Suwannaporn, P., Ballabio, D., Gosetti, F., Mannino, S., et al. (2024). Statistic for Food Product and Process Development. In G. Schleining, S. Mannino, P. Suwannaporn (a cura di), Statistics in Food and Biotechnology From Theory to Practical Applications (pp. 191-260). Springer [10.1007/978-3-031-51568-2_3].

Statistic for Food Product and Process Development

Ballabio, Davide;Gosetti, Fabio;Consonni, Viviana
2024

Abstract

The objective of this work was to study and develop a new kind of hamburger including meat, fish, and vegetables. After completion of this chapter the reader should be able to know how to develop a new product with statistical analysis, experimental design, and sensory analysis.
Capitolo o saggio
chemometrics, food
English
Statistics in Food and Biotechnology From Theory to Practical Applications
Schleining, G; Mannino, S; Suwannaporn, P
25-ott-2024
2024
9783031515675
16
Springer
191
260
Vieira, M., Quispe-Condori, S., Suwannaporn, P., Ballabio, D., Gosetti, F., Mannino, S., et al. (2024). Statistic for Food Product and Process Development. In G. Schleining, S. Mannino, P. Suwannaporn (a cura di), Statistics in Food and Biotechnology From Theory to Practical Applications (pp. 191-260). Springer [10.1007/978-3-031-51568-2_3].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/522260
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