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
HU Xinying, LI Hongjun, LI Shaobo, ZENG Lingying, LI Junhong, HE Zhifei
Food and Fermentation Industries . 2019, (24): 179 -187 .  DOI: 10.13995/j.cnki.11-1802/ts.021559

Powered by Beijing Magtech Co. Ltd,.