Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

✍ Scribed by Eim, Valeria S.; Simal, Susana; Rosselló, Carmen; Femenia, Antoni; Bon, José

• Book ID: 121242239
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 959 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.02.009