Impact of Sesbania Gum Addition on the Quality of Salami Based on Backpropagation-Artificial Neural Network Analysis

This study explored the impact of adding sesbania gum on the quality of salami using backpropagation-artificial neural network (BP-ANN) analysis. Four treatment groups were designed: blank control (CK), inoculation of a mixed culture (CG), addition of sesbania gum (SE), and sesbania gum addition com...

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Príomhchruthaitheoir: LU Hui, SONG Aiying, LING Feng, CAI Yuling, HUANG Qiliang, LIU Yunguo, KANG Dacheng
Formáid: Alt
Teanga:Béarla
Foilsithe / Cruthaithe: China Food Publishing Company 2025-07-01
Sraith:Shipin Kexue
Ábhair:
Rochtain ar líne:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-005.pdf
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