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Mixed nonlinear modelling in food engineering: determinatio..:
Espuña Soler, Francesc Xavier
;
Acosta Argueta, Lesly María
;
Sánchez Espigares, Josep Anton
.
https://iwsm2023.statistik.tu-dortmund.de/storages/iwsm2023-statistik/r/dokumente/IWSM_2023_Conference_Proceedings.pdf. , 2023
Link:
http://hdl.handle.net/2117/394612
RT Journal T1 <Title>Mixed nonlinear modelling in food engineering: determination of the salting time of boneless dry-cured Cerretan hams</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftupcatalunyair:oai:upcommons.upc.edu:2117_394612&Exemplar=1&LAN=DE A1 Espuña Soler, Francesc Xavier A1 Acosta Argueta, Lesly María A1 Sánchez Espigares, Josep Anton A1 Tort-Martorell Llabrés, Xavier PB TU Dortmund University YR 2023 K1 Àrees temàtiques de la UPC::Matemàtiques i estadística::Estadística matemàtica K1 Mathematical statistics K1 NLM model K1 Bootstrap K1 Cured-ham K1 Salt content K1 Extraction time K1 Estadística matemàtica--Aplicacions K1 Classificació AMS::62 Statistics::62P Applications JF https://iwsm2023.statistik.tu-dortmund.de/storages/iwsm2023-statistik/r/dokumente/IWSM_2023_Conference_Proceedings.pdf LK http://hdl.handle.net/2117/394612 DO http://hdl.handle.net/2117/394612 SF ELIB - SuUB Bremen
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