COMPARISON OF OPTIMIZATION TECHNIQUES FOR APPLICATION TO FOOD PRODUCT AND PROCESS-DEVELOPMENT

被引：15

作者：

NAKAI, S

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb11046.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：144 / +

页数：1

共 24 条

[1]

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[2]

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[3]

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[4]

BROWN F, 1967, HIGHER CALCULUS

[5]

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[6] REVIEW OF SIMPLEX OPTIMIZATION IN ANALYTICAL-CHEMISTRY [J].

DEMING, SN ;

PARKER, LR .

CRC CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY, 1978, 7 (03) :187-202

[7]

DOLS TJ, 1976, J ASSOC OFF ANA CHEM, V59, P1204

[8]

FRAZER JW, 1981, AM LAB FAIRFIELD, P60

[9]

FRIEDMAN M, 1947, TECHNIQUES STATISTIC, pCH13

[10] FLOW AND OXYGEN-TRANSFER IN COCURRENT GAS-LIQUID DOWNFLOW [J].

FUJIE, K ;

TAKAINE, M ;

KUBOTA, H ;

MIYAJI, Y .