Optimizing control of sensory evaluation in the sake mashing process by decentralized learning of fuzzy inferences using a genetic algorithm
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Fermentation and Bioengineering
- Vol. 80 (3) , 251-258
- https://doi.org/10.1016/0922-338x(95)90825-k
Abstract
No abstract availableKeywords
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