"Application of an Artificial Neural Network for Predicting the Texture of ..."

Jinsong He, Taihua Mu (2012)

> Home

Details and statistics

DOI: 10.1007/978-3-642-36124-1_15

access: open

type: Conference or Workshop Paper

metadata version: 2018-06-26

- view
  - electronic edition via DOI (open access)
  authority control:
- export record
  dblp key:
  - conf/ifip12/HeM12
- ask others
- share record
  persistent URL:
  - https://dblp.org/rec/conf/ifip12/HeM12
Jinsong He, Taihua Mu:
Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure. CCTA (1) 2012: 118-125

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.