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...
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| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Universidad Internacional de La Rioja (UNIR)
2012-06-01
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| Seri Bilgileri: | International Journal of Interactive Multimedia and Artificial Intelligence |
| Konular: | |
| Online Erişim: | https://www.ijimai.org/index.php/ijimai/article/view/5879 |
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