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)
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Soumis le : jeudi 11 mai 2017-20:33:22
Dernière modification le : jeudi 29 août 2024-15:40:32