Modeling of prato cheese salting: Fickian and neural network approaches

dc.contributor.author	Baroni, Alessandra Faria
dc.contributor.author	Menezes, M.R.
dc.contributor.author	Adell, E.A.A.
dc.contributor.author	Ribeiro, Eliana Paula
dc.date.accessioned	2024-10-11T16:25:42Z
dc.date.available	2024-10-11T16:25:42Z
dc.date.issued	2016
dc.identifier.citation	Transp. Phenom. in Food Process.
dc.identifier.isbn	978-142000626-1
dc.identifier.isbn	978-156676993-8
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85051249077&partnerID=40&md5=11ab6b294f0f87e842425b961af1fa52
dc.identifier.uri	https://repositorio.maua.br/handle/MAUA/792
dc.description.abstract	[No abstract available]	en
dc.language	Inglês	pt_BR
dc.publisher	CRC Press	en
dc.relation.ispartof	Transport Phenomena in Food Processing
dc.rights	Acesso Restrito
dc.source	Scopus	en
dc.subject	Transportation	en
dc.subject	Mechanical engineering	en
dc.title	Modeling of prato cheese salting: Fickian and neural network approaches	en
dc.type	Capítulo de Livro	pt_BR
dc.description.affiliation	Departamento de Engenharia Química e Alimentos, Escola de Engenharia Mauá, Instituto Mauá de Tecnologia - Praça Mauá, São Paulo, Brazil	pt_BR
dc.description.affiliation	Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil	pt_BR
dc.identifier.scopus	2-s2.0-85051249077	pt_BR
dc.citation.epage	212.0
dc.citation.spage	199.0

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