Sarkisyan, V.; Bilyalova, A.; Vorobyeva, V.; Vorobyeva, I.; Malinkin, A.; Zotov, V.; Kochetkova, A.
Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method. Foods 2025, 14, 116.
https://doi.org/10.3390/foods14010116
AMA Style
Sarkisyan V, Bilyalova A, Vorobyeva V, Vorobyeva I, Malinkin A, Zotov V, Kochetkova A.
Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method. Foods. 2025; 14(1):116.
https://doi.org/10.3390/foods14010116
Chicago/Turabian Style
Sarkisyan, Varuzhan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, and Alla Kochetkova.
2025. "Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method" Foods 14, no. 1: 116.
https://doi.org/10.3390/foods14010116
APA Style
Sarkisyan, V., Bilyalova, A., Vorobyeva, V., Vorobyeva, I., Malinkin, A., Zotov, V., & Kochetkova, A.
(2025). Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method. Foods, 14(1), 116.
https://doi.org/10.3390/foods14010116
