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J. S TORRECILLA, L. OTERO AND P. D SANZ, “A NEURAL NETWORK APPROACH FOR THER-MAL/PRESSURE FOOD PROCESSING,” JOURNAL OF FOOD ENGI-NEERING, VOL. 62, NO. 1, 2004, PP. 89-95. DOI:10.1016/S2060-8774(03)00174-2

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