"A hybrid neural approach to model batch fermentation of "ricotta cheese ..."

Alessandra Saraceno et al. (2010)

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DOI: 10.1016/J.COMPCHEMENG.2009.11.010

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type: Journal Article

metadata version: 2020-05-18

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Alessandra Saraceno, Stefano Curcio, Vincenza Calabrò, Gabriele Iorio:
A hybrid neural approach to model batch fermentation of "ricotta cheese whey" to ethanol. Comput. Chem. Eng. 34(10): 1590-1596 (2010)

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