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Estimation of total evaluation from sensory evaluation of sake (Ginjo) using a neural network : Akihiro Kakamu1, Taizo Hanai1, Hiroyuki Honda1, Yoshio Nishida2, Iwao Fukaya2, and Takeshi Kobayashi1∗ (Department of Biotechnology, Faculty of Engineering, Nagoya University, Chikusa-ku, Nagoya 464-011 and Food Research Instituee, Aichi Prefectural Government, 2-1-1 Shinpukuji-cho, Nishi-ku, Nagoya 4512) Seibutsu-kogaku 73: 199–205. 1995

Book ID
113397486
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
166 KB
Volume
79
Category
Article
ISSN
0922-338X

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