Prediction of temperature and moisture content of frankfurters during thermal processing using neural network

Meat Science

Volumn 55, Issue 1, 2000, Pages 13-24

  Mittal, G S ^a   Zhang, J ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b JIANGSU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Cooking; Frankfurter; Modelling; Neural network; Sausage; Simulation

Indexed keywords

EID: 0034424604     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00120-5     Document Type: Article

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