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Characterization of Mexican coffee according to mineral contents by means of multilayer perceptrons artificial neural networks

✍ Scribed by Muñiz-Valencia, Roberto; Jurado, José M.; Ceballos-Magaña, Silvia G.; Alcázar, Ángela; Hernández-Díaz, Julio


Book ID
121795600
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
656 KB
Volume
34
Category
Article
ISSN
0889-1575

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