The Neural network development of food formulations and evaluation of the quality characteristics of finished products | Sadovoy | Modern Science and Innovations

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Sadovoy V.V., Shchedrina T.V., Khamitsaeva А.S., Trubina I.А. The Neural network development of food formulations and evaluation of the quality characteristics of finished products. Modern Science and Innovations. 2024;(1):71-79. https://doi.org/10.37493/2307-910X.2024.1.7

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ISSN 2307-910X (Print)

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About the Authors

V. V. Sadovoy
Belgorod University of Cooperation, Economics and Law, Stavropol Institute of Cooperation (branch)
Russian Federation

Vladimir V. Sadovoy – Dr. Sci. (Techn.), Professor of the Department of Commodity Science and Public Catering Technology

Stavropol

+79188639013

T. V. Shchedrina
North-Caucasus Federal University, Pyatigorsk Institute (branch)
Russian Federation

Tatiana V. Shchedrina – Cand. Sci. (Techn.), Associate Professor of the Department of Food Technology and Commodity Science

Pyatigorsk

+79283730813

А. S. Khamitsaeva
Gorsky State Agrarian University
Russian Federation

Alla S. Khamitsaeva – Dr. Sci. (Techn.), Professor of the Department of Food Technology

Vladikavkaz

+79034833663

I. А. Trubina
Stavropol State Agrarian University
Russian Federation

Irina A. Trubina – Cand. Sci. (Techn.), Associate Professor, Department of Production and Processing of Agricultural Products

Stavropol

+79624419174

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