Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments

AuthID
 P-00M-VW0
5
Author(s)
Document Type
Article
Year published
2017
Published
in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, ISSN: 2193-4126
Volume: 11, Issue: 4, Pages: 1815-1826 (12)
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Publication Identifiers
Scopus: 2-s2.0-85020115274
Wos: WOS:000413303100032
Source Identifiers
ISSN: 2193-4126
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