Prediction of mass-transfer kinetics and product quality changes during a dehydration-impregnation-soaking process using artificial neural networks. Application to pork curing

LWT

Volumn 35, Issue 8, 2002, Pages 748-756

  Poligne I ^a   Broyart, B ^b   Trystram, G ^b   Collignan, A ^a  

^a CIRAD   (France)

^b AGROPARISTECH   (France)

Author keywords

Artificial neural network; Modeling; Pork processing; Quality

Indexed keywords

EID: 18744379440     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0939     Document Type: Article

References (24)

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