APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN
Version of Record online: 11 MAY 2010
© 2010 Wiley Periodicals, Inc.
Journal of Food Process Engineering
Volume 34, Issue 6, pages 1982–1999, December 2011
How to Cite
YANG, L., ZHAO, M.-M., ZHAO, H.-F., SU, G.-W. and GAO, X.-L. (2011), APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN. Journal of Food Process Engineering, 34: 1982–1999. doi: 10.1111/j.1745-4530.2010.00588.x
- Issue online: 2 DEC 2011
- Version of Record online: 11 MAY 2010
- Accepted for Publication January 8, 2010
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