Tópico: CIELAB colour space
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
Tópico: Acidity
Autor: Callo, Herbert
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
- Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
Autor: Coloma, Alejandro
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
- Ultrasound-Assisted Kinetics of Alcoholic Fermentation at Varying Power Levels for the Production of Isaño Wine (Tropaeolum tuberosum)
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
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- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation
- Development of a Hybrid System Based on the CIELAB Colour Space and Artificial Neural Networks for Monitoring pH and Acidity During Yogurt Fermentation