검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Control of food batch processes based on human knowledge Curt C, Hossenlopp J, Trystram G Journal of Food Engineering, 79(4), 1221, 2007 |
| 2 |
Modelling the operator know-how to control sensory quality in traditional processes Allais I, Perrot N, Curt C, Trystram G Journal of Food Engineering, 83(2), 156, 2007 |
| 3 |
Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method Curt C, Allais I, Perrot N, Leblanc V, Trystram G Journal of Food Engineering, 64(1), 33, 2004 |
| 4 |
Development of a control system using the fuzzy set theory applied to a browning process - a fuzzy symbolic approach for the measurement of product browning: development of a diagnosis model - part I Ioannou I, Perrot N, Curt C, Mauris G, Trystram G Journal of Food Engineering, 64(4), 497, 2004 |