| Cite this article:
. Optimization of additive contents in cottonseed meals during the solid-state fermentation using response surface methodology and artificial neural network-based genetic algorithm. Journal of Zhejiang University: Agric. & Life Sci., 2011, 37(1): 97-102.
URL:
http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2011.01.014 OR http://www.zjujournals.com/agr/Y2011/V37/I1/97
|
