Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

Author: Poligné I.   Broyart B.   Trystram G.   Collignan A.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.8, 2002-12, pp. : 748-756

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