应用BP神经网络改进熏煮香肠质构的感官评定预测

董庆利, 罗欣, 李保国, 李红梅, 李代禧

Improvement of Prediction of Sensory Texture Evaluation of Smoked-and-cooked Sausage by BP Neural Network

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食品科学 . 2008, (12): 74 -78 .