## Abstract This paper reports on the chemometric identification of the 3 butter types (cultured creamβ, sweet creamβ and mildly soured butter) by use of neural networks which is suitable to minimize the analytical expenditure. The results of compositional analyses of butter samples were used as in
Identification of oxalotrophic bacteria by neural network analysis of numerical phenetic data
β Scribed by N. Sahin; S. Aydin
- Publisher
- Springer Netherlands
- Year
- 2006
- Tongue
- English
- Weight
- 108 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0015-5632
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