Concepedia

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

Derek F. Keenan, Virginia C. Resconi, Joseph P. Kerry, Ruth M. Hamill

Meat Science · 2013 · 123 citations · 38 references

DOI

Concepts

References

38

Response Surface Methodology: Process and Product Optimization Using Designed Experiments

Richard F. Gunst, Raymond H. Myers, Douglas C. Montgomery · Technometrics · 1996 · 9.6K citations

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TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

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Experimental design in chemistry: A tutorial

Riccardo Leardi · Analytica Chimica Acta · 2009 · 722 citations

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Strategies for designing novel functional meat products

Keizo Arihara · Meat Science · 2006 · 412 citations

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Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 345 citations

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