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.
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| Description | scientific article |
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author: Milton C Soto-Barajas Isabel Revilla Ana M Vivar-Quintana José Miguel Hernández-Hierro |
| Publication date | May 3, 2013 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |