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

  1. Soto-Barajas, M.C.
  2. González-Martín, M.I.
  3. Salvador-Esteban, J.
  4. Hernández-Hierro, J.M.
  5. Moreno-Rodilla, V.
  6. Vivar-Quintana, A.M.
  7. Revilla, I.
  8. Ortega, I.L.
  9. Morón-Sancho, R.
  10. Curto-Diego, B.
Aldizkaria:
Talanta

ISSN: 0039-9140

Argitalpen urtea: 2013

Alea: 116

Orrialdeak: 50-55

Mota: Artikulua

DOI: 10.1016/J.TALANTA.2013.04.043 GOOGLE SCHOLAR