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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

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