1 - 2 of 2 articles
Cheese flavour development is a complex process in which enzymes from milk, rennet, starter cultures and secondary flora are involved in the degradation of milk proteins, fat and carbohydrates. Variations in on non-starter lactic aid bacteria (NSLAB) and derived compounds depend on cheese...
This paper presents the design of a fuzzy control system to manage the temperature of mini cupola furnaces. The melt of metals process described in chemical reactions occurring in cupola, was used to model and convert to a subsystem in Simulink. One of the main goals in the operation of a cupola...
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one.
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one.