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Prediction of acrylamide content in fried battered and breaded fish nuggets using artificial neural network.
Prediction of acrylamide content in fried battered and breaded fish nuggets using artificial neural network.
2019
Shan Jinhui
Chen Jiwang
Liu Yan
Wang Haibin
Xia Wenshui
Y.L. Xiong
Keywords:
Artificial neural network
air temperature
Food quality
Acrylamide
Food science
Environmental science
protein content
Water content
Food processing
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