Bibliography

1. E. Charniak and D. McDermott, Introduction to Artificial Intelligence, Addison-Wesley, Reading, Mass., 1985.

2. T. Eerikainen et al., "Fuzzy Logic and Neural Network Applications in Food Science and Technology," Trends Food Sei. Technol. 4, 237-242 (1993).

3. R. K. Tyson and R. A. Herrod, "Capturing 32 Years on Computer," Chilton's Food Eng. 57, 69-71 (Dec. 1985).

4. R Zagrodzki et al., "Characterisation of Flour by Means of Pattern Recognition Methods," Food Chem. 53, 295 (1995).

5. J. A. Hourigan, "Artificial Neural Networks in the Dairy Industry," Aust. J. Dairy Technol. 49, 110-121 (1994).

6. M. Dornier et al., "Interest of Neural Networks for the Optimization of the Crossflow Filtration Process," LebensmittelWissenschaft Technol. 28, 300-309 (1995).

7. C. Wilkenson and D. Yuksel, "Using Artificial Neural Networks to Develop Prediction Models for Sensory-Instrumental Relationships: An Overview," Food Quality Preference 8,439445 (1997).

8. Y. W. Huang et al., "Modular Neural Networks for Identification of Starches in Manufacturing Food Products," Biotech-nol. Progr. 9, 401-410 (1993).

9. P. Vaija et al., "Prediction of the Flux through an Ultrafiltration Membrane Using Fuzzy Mathematics," J. Membrane Sei. 83, 173-179 (1993).

10. S. Linko, "Expert Systems: What Can They Do for the Food Industry?" Trends Food Sei. Technol. 9, 3-12 (1998).

Robert Olsen Schreiber Foods, Inc. Tempe, Arizona

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