메뉴 건너뛰기




Volumn 35, Issue 2, 2002, Pages 137-143

Determination of the blending ratio of regular coffee samples by information technology

Author keywords

Coffee; Food engineering; Fuzzy neural network; Genetic algorithm; Sensory modeling

Indexed keywords

RELIABILITY INDEX (RIGA);

EID: 0036465394     PISSN: 00219592     EISSN: None     Source Type: Journal    
DOI: 10.1252/jcej.35.137     Document Type: Article
Times cited : (6)

References (16)
  • 2
    • 0032142416 scopus 로고    scopus 로고
    • Neural networks and the future of sensory evaluation
    • (1998) Food Technol , vol.52 , pp. 62-63
    • Bomio, M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.