NEURAL NETWORK WITH PRINCIPAL COMPONENT ANALYSIS FOR POULTRY CARCASS CLASSIFICATION.
- Published in:
- Journal of Food Process Engineering, 1998, v. 21, n. 5, p. 351, doi. 10.1111/j.1745-4530.1998.tb00458.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 1998 AND VI 21 AND IP 5
Results: 5
1
2
SIMULATION OF THE EVAPORATIVE COOLING PROCESS FOR TORTILLAS.
- Published in:
- Journal of Food Process Engineering, 1998, v. 21, n. 5, p. 407, doi. 10.1111/j.1745-4530.1998.tb00461.x
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- Publication type:
- Article
3
DRYING RATE EFFECT ON THE PROPERTIES OF WHEY PROTEIN FILMS.
- Published in:
- Journal of Food Process Engineering, 1998, v. 21, n. 5, p. 387, doi. 10.1111/j.1745-4530.1998.tb00460.x
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- Publication type:
- Article
4
MILK PROTEIN/STAINLESS STEEL INTERACTION RELEVANT TO THE INITIAL STAGE OF FOULING IN THERMAL PROCESSING.
- Published in:
- Journal of Food Process Engineering, 1998, v. 21, n. 5, p. 369, doi. 10.1111/j.1745-4530.1998.tb00459.x
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- Publication type:
- Article
5
DEVELOPMENT OF A LABORATORY SCALE COMPUTERIZED TEST UNIT FOR THE SIMULATION OF DEEP BED FERMENTATION AND DRYING OF ROOIBOS TEA.
- Published in:
- Journal of Food Process Engineering, 1998, v. 21, n. 5, p. 427, doi. 10.1111/j.1745-4530.1998.tb00462.x
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- Publication type:
- Article