Application of fuzzy expert system approach on prediction...

Journal of Food Science and Technology 2011 / 08 Vol. 48; Iss. 4

Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments

Özlem İnan, Derya Arslan, Şakir Taşdemir, Mehmet Musa Özcan
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Volume:
48
Language:
english
Pages:
9
DOI:
10.1007/s13197-010-0219-6
Date:
August, 2011
File:
PDF, 363 KB
english, 2011
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