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Results: 1-6 |
Results: 6

Authors: HUANG Y WHITTAKER AD LACEY RE
Citation: Y. Huang et al., NEURAL-NETWORK PREDICTION MODELING FOR A CONTINUOUS, SNACK FOOD FRYING PROCESS, Transactions of the ASAE, 41(5), 1998, pp. 1511-1517

Authors: HUANG Y WHITTAKER AD LACEY RE
Citation: Y. Huang et al., INTERNAL MODEL CONTROL FOR A CONTINUOUS, SNACK FOOD FRYING PROCESS USING NEURAL NETWORKS, Transactions of the ASAE, 41(5), 1998, pp. 1519-1525

Authors: HUANG Y LACEY RE WHITTAKER AD
Citation: Y. Huang et al., NEURAL-NETWORK PREDICTION MODELING BASED ON ELASTOGRAPHIC TEXTURAL FEATURES FOR MEAT QUALITY EVALUATION, Transactions of the ASAE, 41(4), 1998, pp. 1173-1179

Authors: HUANG Y LACEY RE MOORE LL MILLER RK WHITTAKER AD OPHIR J
Citation: Y. Huang et al., WAVELET TEXTURAL FEATURES FROM ULTRASONIC ELASTOGRAMS FOR MEAT QUALITY PREDICTION, Transactions of the ASAE, 40(6), 1997, pp. 1741-1748

Authors: CHIN KB KEETON JT LACEY RE
Citation: Kb. Chin et al., REDUCTION OF DRYING TIME FOR PEPPERONI BY VACUUM-DRYING, Journal of food science, 61(1), 1996, pp. 142

Authors: LACEY RE PAYNE FA
Citation: Re. Lacey et Fa. Payne, ULTRASONIC VELOCITY IN USED CORN-OIL AS A MEASURE OF OIL QUALITY, Transactions of the ASAE, 37(5), 1994, pp. 1583-1589
Risultati: 1-6 |