Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

AuthID
 P-00J-B84
4
Author(s)
Almeida, CFF
·
Tipo de Documento
Article
Year published
2015
Publicado
in Food Bioprocess Technol - Food and Bioprocess Technology, ISSN: 1935-5130
Volume: 8, Número: 5, Páginas: 1113-1125
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Google Scholar®
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ISSN: 1935-5130
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