机译:干腌羊羔腿的质量特性受干腌和加工时间后翻滚的影响
Institute of Agroindustry, Technological University of the Mixteca, Oaxaca, Mexico;
Department of Food Hygiene and technology, University of Leon, Campus Vegazana, s, 24007, Leon, Spain;
Instituto de Ganaderia de Montana (CSIC-Universidad de Leon), Finca Marzanas, E-24346 Grulleros, Leon, Spain;
Instituto de Ganaderia de Montana (CSIC-Universidad de Leon), Finca Marzanas, E-24346 Grulleros, Leon, Spain;
Department of Agricultural, Food and Nutritional Science, University of Alberta, Lacombe Research Centre, 6000C&€ Trail, Lacombe, Alberta T4L 1W1 Canada;
Instituto Tecnologico Agrario, Junta de Castillo y Leon, Finca Zamaduenas, Ctra. Burgos, km. 119, E-47071 Valladolid, Spain;
Instituto de Ganaderia de Montana (CSIC-Universidad de Leon), Finca Marzanas, E-24346 Grulleros, Leon, Spain;
Department of Food Hygiene and technology, University of Leon, Campus Vegazana, s, 24007, Leon, Spain;
Meat ripening; Ruminant meat; Traditional meat products; Volatile compounds;
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机译:基于机器学习的内联进程数据的质量特性实时预测:#Poster 128
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机译:干腌羊羔腿的质量特性受干腌和加工时间后翻滚的影响