Application of Taguchi’s Experimental Design Methodology for Product Optimization in Food Engineering Mixtures

Application of Taguchi’s Experimental Design Methodology for Product Optimization in Food Engineering Mixtures

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	Φωτής, Σ., Μπεσσέρης, Γ., Αλαφοδήμος, Κωνσταντίνος
Μορφή:	Άρθρο
Γλώσσα:	English
Έκδοση:	2008
Διαθέσιμο Online:	http://cris.lib2.uniwa.gr/jspui/handle/123456789/484

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