Published in
Elsevier, Food Chemistry, (344), p. 128586, 2021
DOI: 10.1016/j.foodchem.2020.128586
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Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation
Journal article published in 2020 by
Ning Zhu,
Kai Wang,
Shun-Liang Zhang,
Bing Zhao,
Jun-Na Yang,
Shou-Wei Wang
This paper was not found in any repository, but could be made available legally by the author.
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