Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

Talanta ◽  
2013 ◽  
Vol 116 ◽  
pp. 50-55 ◽  
Author(s):  
Milton Carlos Soto-Barajas ◽  
Ma Inmaculada González-Martín ◽  
Javier Salvador-Esteban ◽  
José Miguel Hernández-Hierro ◽  
Vidal Moreno-Rodilla ◽  
...  
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