Modelling of the quality of food products during drying. A fuzzy set based approach
Résumé
Modelling of the quality of food products during drying. A fuzzy set based approach. 1. European Congress on Chemical Engineering (ECCE 1)
Communication Dans Un Congrès
Année : 1997
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https://hal.science/hal-01521537
Soumis le : jeudi 11 mai 2017-20:33:22
Dernière modification le : mardi 10 octobre 2023-16:38:08
Citer
Gilles Trystram, Nathalie Perrot, Catherine Bonazzi, Francis F. Courtois, Jean-Jacques Bimbenet. Modelling of the quality of food products during drying. A fuzzy set based approach. 1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. pp.2691-2694. ⟨hal-01521537⟩
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