Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network

The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the perceptions of sensory attributes to know the acceptability of a product. There exist procedures that systematically allo...

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Detalles Bibliográficos
Autores principales: Curto, Belén, Moreno, Vidal, García-Esteban, Juan Alberto, Blanco, Francisco Javier, González, Inmaculada, Vivar, Ana, Revilla, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7349398/
https://www.ncbi.nlm.nih.gov/pubmed/32599728
http://dx.doi.org/10.3390/s20123566

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7349398/
https://www.ncbi.nlm.nih.gov/pubmed/32599728
http://dx.doi.org/10.3390/s20123566

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