MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH

MLA

Marlene Pinto, et al. “Modeling of Squid Protein Hydrolysis: Artificial Neural Network Approach.” Journal of Food Process Engineering, vol. 34, Sept. 2010, pp. 2026–46. EBSCOhost, https://doi.org/10.1111/j.1745-4530.2009.00567.x.

APA

Marlene Pinto, A. Abakarov, Ricardo Simpson, Arthur A. Teixeira, & Sergio Almonacid. (2010). Modeling of Squid Protein Hydrolysis: Artificial Neural Network Approach. Journal of Food Process Engineering, 34, 2026–2046. https://doi.org/10.1111/j.1745-4530.2009.00567.x

Chicago

Marlene Pinto, A. Abakarov, Ricardo Simpson, Arthur A. Teixeira, and Sergio Almonacid. 2010. “Modeling of Squid Protein Hydrolysis: Artificial Neural Network Approach.” Journal of Food Process Engineering 34 (September): 2026–46. doi:10.1111/j.1745-4530.2009.00567.x.