IdézéskapcsolatNematinia Elham et al. Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network. (2018) JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2193-4126 2193-4134 12 3 1449-1459

Közlemény:
Seregély Zs et al. Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis. (2006) CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS 0169-7439 82 115-121
Kapcsolódó cikk:
Nematinia Elham et al. Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network. (2018) JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2193-4126 2193-4134 12 3 1449-1459
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2020-11-30 15:27