Using neural network technologies to assess the quality characteristics of food
A method for assessing the recipe composition of multicomponent food products (for example, meat products) based on the results of studying the chemical and amino acid compositions of final products has been developed. The proposed method is based on the use of artificial intelligence to create a da...
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| Главные авторы: | , |
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| Format: | Статья |
| Sprog: | English |
| Udgivet: |
IOP Publishing Ltd
2021
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| Fag: | |
| Online adgang: | https://dspace.ncfu.ru/handle/20.500.12258/18241 |
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