Statistical Design and Analysis of Experiments in Cheese Technology-Reference-Cited by-同舟云学术

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Statistical Design and Analysis of Experiments in Cheese Technology

Published:1997-03 Issue:2 Volume:30 Page:121-128
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hunter E.Anthony,McNulty David A.,Banks Jean M.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Experimental designs;Cochran,1957

2. Experiments, design and analysis;John,1977

3. The Design of Experiments;Mead,1988

4. J.S. Statistics for Experimenters;Box,1978

5. Comparison of the final quality of Swiss-type cheese made from raw or micro-filtered milk;Bouton;Lait,1995

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2. Short communication: A new minicurd model system for hard cooked cheeses;Journal of Dairy Science;2015-06

3. Predictive Response Surface Model for Heat-Induced Rheological Changes and Aggregation of Whey Protein Concentrate;Journal of Food Science;2015-01-05

4. Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models;International Journal of Dairy Technology;2010-04-14

5. Contents of some biologically active amines in a Czech blue-vein cheese;Czech Journal of Food Sciences;2009-01-11

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