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Towards a phenomenological based model for predicting the hardness of a processed meat product

Crossref DOI link: https://doi.org/10.1007/s13197-020-04584-2

Published Online: 2020-07-18

Published Print: 2021-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Acosta, Elly V.

Ospina-E, Juan C.

Muñoz, Diego A. https://orcid.org/0000-0002-6727-6568
Alvarez, Hernan
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Text and Data Mining valid from 2020-07-18

Version of Record valid from 2020-07-18
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Article History

Revised: 4 December 2019

Accepted: 12 June 2020

First Online: 18 July 2020