Modelling of the quality of food products during drying. A fuzzy set based approach

Acte de colloque

Gilles Trystram, Nathalie Perrot, Catherine Bonazzi, Francis Courtois et Jean-Jacques Bimbenet

Proceedings: ECCE-1, the First European Congress on Chemical Engineering, pp.2691-2694

Proceedings: ECCE-1, the First European Congress on Chemical Engineering

1. European Congress on Chemical Engineering (ECCE 1)

1997

Résumé

Life Sciences

Modelling of the quality of food products during drying. A fuzzy set based approach. 1. European Congress on Chemical Engineering (ECCE 1)

1 Consultations de la notice

Titre: Modelling of the quality of food products during drying. A fuzzy set based approach
Créateurs - sans rôle: Gilles Trystram - Ingénierie Procédés Aliments
Nathalie Perrot - Ingénierie Procédés Aliments
Catherine Bonazzi - Ingénierie Procédés Aliments
Francis Courtois - Ingénierie Procédés Aliments
Jean-Jacques Bimbenet - Ingénierie Procédés Aliments
Détails de publication: Proceedings: ECCE-1, the First European Congress on Chemical Engineering, pp.2691-2694
Colloque: 1. European Congress on Chemical Engineering (ECCE 1)
Publications en série: Proceedings: ECCE-1, the First European Congress on Chemical Engineering
Identifiants: 99148790009311
Unité académique: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Langue: English
Type de ressource: Conference proceeding