A comparative study of the optimization of processing technology of conditioning pine board meat by response surface methodology and BP neural network-particle swarm optimization

doi:10.13995/j.cnki.11-1802/ts.021559

HU Xinying, LI Hongjun, LI Shaobo, ZENG Lingying, LI Junhong, HE Zhifei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 179-187.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 179-187. DOI: 10.13995/j.cnki.11-1802/ts.021559

A comparative study of the optimization of processing technology of conditioning pine board meat by response surface methodology and BP neural network-particle swarm optimization

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 179-187 https://doi.org/10.13995/j.cnki.11-1802/ts.021559

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