Accurate prediction of sensory attributes of cheese using near-infrared spectroscopy based on artificial neural network

1. Curto, B.
2. Moreno, V.
3. García-Esteban, J.A.
4. Blanco, F.J.
5. González, I.
6. Vivar, A.
7. Revilla, I.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/S20123566 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

•