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
- Soto-Barajas, M.C.
- González-Martín, M.I.
- Salvador-Esteban, J.
- Hernández-Hierro, J.M.
- Moreno-Rodilla, V.
- Vivar-Quintana, A.M.
- Revilla, I.
- Ortega, I.L.
- Morón-Sancho, R.
- Curto-Diego, B.
Revista:
Talanta
ISSN: 0039-9140
Ano de publicación: 2013
Volume: 116
Páxinas: 50-55
Tipo: Artigo