Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.
Yan ChenKe-Zhou CaiZehui TuWen NieTuo JiBing HuConggui ChenShaotong JiangPublished in: Journal of the science of food and agriculture (2018)
An effective predictive model was constructed for estimation of the BaP content of smoked sausage using ANN modeling techniques, which shows potential to predict the BaP content in smoked sausage. © 2017 Society of Chemical Industry.