A hybrid neural approach to model batch fermentation of “ricotta cheese whey” to ethanol
| Autor: | Saraceno, Alessandra, Curcio, Stefano, Calabrò, Vincenza, Iorio, Gabriele |
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| Zdroj: | In Computers and Chemical Engineering 2010 34(10):1590-1596 |
| Databáze: | ScienceDirect |
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