Prediction of benzo[a ]pyrene content of smoked sausage using back-propagation artificial neural network-Reference-Cited by-同舟云学术

Prediction of benzo[a ]pyrene content of smoked sausage using back-propagation artificial neural network

Published:2018-02-08 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Chen Yan¹,Cai Kezhou¹^ORCID,Tu Zehui¹,Nie Wen¹,Ji Tuo¹,Hu Bing²,Chen Conggui¹,Jiang Shaotong¹

Affiliation:

1. School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province; Hefei University of Technology; Hefei China

2. Anhui Grain & Oil Quality Inspection Station; China National Supervision and Examination Center For Foodstuff Quality; Hefei China

Funder

National Agricultural Achievement Transformation Fund

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8801/fullpdf

Reference49 articles.

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