基于反向传播神经网络分析的田菁胶添加对萨拉米发酵香肠品质的影响
卢慧,宋艾颖,凌峰,蔡玉玲,黄启亮,刘云国,康大成
Impact of Sesbania Gum Addition on the Quality of Salami Based on Backpropagation-Artificial Neural Network Analysis
LU Hui, SONG Aiying, LING Feng, CAI Yuling, HUANG Qiliang, LIU Yunguo, KANG Dacheng
食品科学
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2025, (13): 54
-48
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DOI: 10.7506/spkx1002-6630-20241214-115