Artificial Neural Network Modelling of the Chemical Composition of Carrots Submitted to Different Pre-Drying Treatments

AuthID
 P-00M-VW0
5
Author(s)
Calado, ARP
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, ISSN: 2193-4126
Volume: 11, Número: 4, Páginas: 1815-1826 (12)
Indexing
Wos®
Scopus®
Crossref®10
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85020115274
Wos: WOS:000413303100032
Source Identifiers
ISSN: 2193-4126
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