Evaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models
For predicting the shelf life of processed cheese stored at 7-8 C, Elman single and multilayer models were developed and compared. The input variables used for developing the models were soluble nitrogen, pH; standard plate count, Yeast & mould count, and spore count, while output variable was senso...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Universidad Internacional de La Rioja (UNIR)
2012-06-01
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| Sraith: | International Journal of Interactive Multimedia and Artificial Intelligence |
| Ábhair: | |
| Rochtain ar líne: | https://www.ijimai.org/index.php/ijimai/article/view/5879 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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