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Eim, VS.; Simal Florindo, S.; Rossello Matas, C.; Femenia Marroig, A.; Bon Corbín, J. (2013). Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks. Meat Science. 94(3):341-348. https://doi.org/10.1016/j.meatsci.2013.02.009
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78175
Título: | Optimization of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks | |
Autor: | Eim, Valeria S. Simal Florindo, Susana Rossello Matas, Carmen Femenia Marroig, Antoni | |
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An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0 12% CDF as the decision variable, and limiting values ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | http://dx.doi.org/10.1016/j.meatsci.2013.02.009 | |
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The authors would like to acknowledge the financial support of the Spanish Government through the MICINN (DPI2009-14549-C04), from the CARNISENUSA project (CSD2007-00016) included in the programme CONSOLIDER-INGENIO-2010, ...[+]
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