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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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-005.pdf |
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