Thi paper presents the implementation of an innovative numerical-experimental method for monitoring moisture content evolution during the ripening process of sausages.
Innovative experimental-numerical method for quality control during sausages production / Giacchetta, Giancarlo; Marchetti, Barbara. - In: INTERNATIONAL JOURNAL OF PRODUCTIVITY AND QUALITY MANAGEMENT. - ISSN 1746-6474. - STAMPA. - 12:4/2013(2013), pp. 379-392. [10.1504/IJPQM.2013.056733]
Innovative experimental-numerical method for quality control during sausages production
GIACCHETTA, Giancarlo;MARCHETTI, BARBARA
2013-01-01
Abstract
Thi paper presents the implementation of an innovative numerical-experimental method for monitoring moisture content evolution during the ripening process of sausages.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
