Application of artificial neural networks in the study of Mozzarella cheese salting-Reference-Cited by-同舟云学术

Application of artificial neural networks in the study of Mozzarella cheese salting

Published:2021-06 Issue:suppl 1 Volume:41 Page:375-385
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OLIVEIRA Talita Fogaça de¹,CLEMENTE Marco Aurélio Jeanegitz¹,GALVAN Diego¹,FIX Gustavo¹,MANTOVANI Ana Carolina Gomes¹,MOREIRA Ivanira¹,ANDRELLO Avacir Casanova¹,ANGILELLI Karina Benassi¹,BORSATO Dionísio¹^ORCID

Affiliation:

1. Universidade Estadual de Londrina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst18320.pdf

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4. Estimation of physical and chemical soil properties by artificial neural networks;Bittar R. D.;Revista Caatinga,2018

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1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NaCl AND KCl SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES;Química Nova;2022

2. ERRATUM: Application of artificial neural networks in the study of Mozzarella cheese salting;Food Science and Technology;2022

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