Application of topology preserving ensembles for sensory assessment in the food industry

Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)

Volumn 5326 LNCS, Issue , 2008, Pages 491-497

  Baruque, Bruno ^a   Corchado, Emilio ^a   Rovira, Jordi ^a   González, Javier ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CURING; DRYING; ELECTRONIC NOSE; SELF ORGANIZING MAPS; TOPOLOGY; VISUALIZATION;

DRY-CURED HAM; FOOD INDUSTRIES; INTERNAL STRUCTURE; OLFACTORY PROPERTIES; TOPOLOGY PRESERVING; TOPOLOGY PRESERVING MAPS; WEIGHTED VOTING;

SENSORY ANALYSIS;

EID: 58049126613     PISSN: 03029743     EISSN: 16113349     Source Type: Book Series    
DOI: 10.1007/978-3-540-88906-9_62     Document Type: Conference Paper

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