Open AccessThe application of artificial neural networks (ANN) for the denaturation of meat proteins – the kinetic analysis method [pdf]
Author(s) -
Agnieszka Strzelczak
Publication year - 2019
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0623
Subject(s) - artificial neural network , biological system , artificial intelligence , kinetic energy , denaturation (fissile materials) , computer science , chemistry , engineering , biology , chemical engineering , physics , classical mechanics