"Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared ..."

Belén Curto et al. (2020)

> Home

Details and statistics

DOI: 10.3390/S20123566

access: open

type: Journal Article

metadata version: 2020-09-05

- view
  - electronic edition via DOI (open access)
  authority control:
- export record
  dblp key:
  - journals/sensors/CurtoMGBGVR20
- ask others
- share record
  persistent URL:
  - https://dblp.org/rec/journals/sensors/CurtoMGBGVR20
Belén Curto, Vidal Moreno, Juan Alberto García-Esteban, Francisco Javier Blanco, M. Inmaculada González-Martín, Ana María Vivar-Quintana, Isabel Revilla:
Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network. Sensors 20(12): 3566 (2020)

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.