Evaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models
For predicting the shelf life of processed cheese stored at 7-8º C, Elman single and multilayer models were developed and compared. The input variables used for developing the models were soluble nitrogen, pH; standard plate count, Yeast & mould count, and spore count, while output variable was...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Internacional de La Rioja (UNIR)
2012-06-01
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| Series: | International Journal of Interactive Multimedia and Artificial Intelligence |
| Subjects: | |
| Online Access: | http://www.ijimai.org/journal/sites/default/files/IJIMAI20121_5_8.pdf |