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Structure: Internal structure identifier : 8138

hal_authIdPerson_i : 986491

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		Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure Jinsong He , Taihua Mu 6th Computer and Computing Technologies in Agriculture (CCTA), Oct 2012, Zhangjiajie, China. pp.118-125, ⟨10.1007/978-3-642-36124-1_15⟩ Conference papers hal-01348089v1	Send to ORCID Export BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Advanced export Share Gmail Facebook X LinkedIn More