Hernández-Ramos, P.; Vivar-Quintana, A.M.; Revilla, I.; González-MartÃn, M.I.; Hernández-Jiménez, M.; MartÃnez-MartÃn, I.
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors 2020, 20, 5624.
https://doi.org/10.3390/s20195624
AMA Style
Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-MartÃn MI, Hernández-Jiménez M, MartÃnez-MartÃn I.
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors. 2020; 20(19):5624.
https://doi.org/10.3390/s20195624
Chicago/Turabian Style
Hernández-Ramos, Pedro, Ana MarÃa Vivar-Quintana, Isabel Revilla, MarÃa Inmaculada González-MartÃn, Miriam Hernández-Jiménez, and Iván MartÃnez-MartÃn.
2020. "Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks" Sensors 20, no. 19: 5624.
https://doi.org/10.3390/s20195624
APA Style
Hernández-Ramos, P., Vivar-Quintana, A. M., Revilla, I., González-MartÃn, M. I., Hernández-Jiménez, M., & MartÃnez-MartÃn, I.
(2020). Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors, 20(19), 5624.
https://doi.org/10.3390/s20195624
