Sensor fusion for real time quality evaluation of biscuit during baking. Comparison between Bayesian and fuzzy approaches
N. Perrot, G. Trystram, D. Le Guennec, F. GuelyVolume:
29
Year:
1996
Language:
english
Pages:
15
DOI:
10.1016/0260-8774(95)00078-x
File:
PDF, 974 KB
english, 1996