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Optimum operating conditions for heat and mass transfer in foodstuffs drying by means of neural network inverse

Optimum operating conditions for heat and mass transfer in foodstuffs drying by means of neural network inverse

J.A. Hernández

作者J.A. Hernández
卷第20卷
期第4期
印刷ISSN0956-7135
文件大小245.20KB
发表时间2009
DOI10.1016/j.foodcont.2008.07.005

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