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
Vásquez, N., Magan, C., Oblitas, J., Chuquizuta, T., Avila-George, H., Castro, W.Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.09.008
Date:
September, 2017
File:
PDF, 641 KB
english, 2017