人工神经网络在新鲜奶酪中的应用现状及 发展前景.
- Published in:
- Food Research & Development, 2023, v. 45, n. 23, p. 217, doi. 10.12161/j.issn.1005-6521.2023.23.030
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- Publication type:
- Article
Works by 徐 杏
Results: 7
1
2
基于代谢组学研究红曲霉奶酪的 RW 产物特征.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 18, doi. 10.13386/j.issnl002-0306.2023030126
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- Article
3
复配乳化剂HLB值对稀奶油脂肪聚结及 结晶的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 107, doi. 10.7506/spkx1002-6630-20210906-057
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- Publication type:
- Article
4
陶瓷膜预处理猪场沼液的工艺参数及效果研究.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 20, p. 42, doi. 10.11975/j.issn.1002-6819.2020.20.006
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- Publication type:
- Article
5
膜技术在沼气工程沼液减量化处理中的应用.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 14, p. 226, doi. 10.11975/j.issn.1002-6819.2020.14.028
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- Publication type:
- Article
6
红曲霉奶酪的成熟条件工艺优化及品质变化分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 7, p. 74, doi. 10.13995/j.cnki.11-1802/ts.035950
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- Article
7
基于反向传播神经网络和遗传算法的新鲜Halloumi 奶酪生产工艺优化.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 133, doi. 10.13995/j.cnki.11-1802/ts.034871
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- Publication type:
- Article