Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles-Reference-Cited by-同舟云学术

Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles

Published:2018-02 Issue: Volume:219 Page:8-15
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Vásquez Nadya,Magán Claudia,Oblitas Jimy,Chuquizuta Tony,Avila-George Himer^ORCID,Castro Wilson^ORCID

Publisher

Elsevier BV

Subject

Food Science

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