APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICT THE OXIDATION OF MENHADEN FISH OIL OBTAINED FROM FOURIER TRANSFORM INFRARED SPECTROSCOPY METHOD

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KLAYPRADIT W.; KERDPIBOON S.; SINGH R.K.

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Journal Paper

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Journal: FOOD AND BIOPROCESS TECHNOLOGY Year:2011 | Volume:4 | Issue:3 Page(s): 475-480

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Title

APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICT THE OXIDATION OF MENHADEN FISH OIL OBTAINED FROM FOURIER TRANSFORM INFRARED SPECTROSCOPY METHOD

Author(s)

KLAYPRADIT W. | KERDPIBOON S. | SINGH R.K. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

MODELING AND PREDICTING THE OXIDATIVE STABILITY OF OLIVE OIL DURING THE STORAGE TIME AT AMBIENT CONDITIONS USING ARTIFICIAL NEURAL NETWORK

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APA: Copy

KLAYPRADIT, W., KERDPIBOON, S., & SINGH, R.K.. (2011). APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICT THE OXIDATION OF MENHADEN FISH OIL OBTAINED FROM FOURIER TRANSFORM INFRARED SPECTROSCOPY METHOD. FOOD AND BIOPROCESS TECHNOLOGY, 4(3), 475-480. SID. https://sid.ir/paper/681179/en

Vancouver: Copy

KLAYPRADIT W., KERDPIBOON S., SINGH R.K.. APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICT THE OXIDATION OF MENHADEN FISH OIL OBTAINED FROM FOURIER TRANSFORM INFRARED SPECTROSCOPY METHOD. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2011;4(3):475-480. Available from: https://sid.ir/paper/681179/en

IEEE: Copy

W. KLAYPRADIT, S. KERDPIBOON, and R.K. SINGH, “APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICT THE OXIDATION OF MENHADEN FISH OIL OBTAINED FROM FOURIER TRANSFORM INFRARED SPECTROSCOPY METHOD,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 4, no. 3, pp. 475–480, 2011, [Online]. Available: https://sid.ir/paper/681179/en

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