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Artificial neural network based identification of environmental bacteria by gas-chromatographic and electrophoretic data

โœ Scribed by M Giacomini; C Ruggiero; L Calegari; S Bertone


Book ID
117359706
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
614 KB
Volume
43
Category
Article
ISSN
0167-7012

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A different approach to the traditional sensory method was used for the sensory quality evaluation of virgin olive oils. Two hundred and four oil samples differing in their quality, and extracted from olives of various varieties, ripeness, sanitary state and geographical origin, were submitted to se