Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

✍ Scribed by I. Poligné; B. Broyart; G. Trystram; A. Collignan

• Book ID: 115610738
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 291 KB
• Volume: 35
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.2002.0939