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Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

EngineeringArtificial Neural NetworksPork CuringEnvironmental EngineeringProcess EngineeringWater TreatmentMass-transfer KineticsFood EngineeringThermal ProcessingFood QualityWaste ManagementFood TechnologyHealth Sciences