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, textural, and sensory analysis. Design texturization experiments to improve gelling and emulsifying properties of legume ingredients. Develop innovative procedures for non-invasive determination of food
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con técnicas de modelado basado en agentes, aprendizaje por refuerzo y otros módulos de inteligencia artificial explicable para toma de decisiones, evaluación de la situación y soporte a la operación
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of the Spanish Autonomous Regions, nor have been totally or specially disqualified for public employment by a court decision, for access to the civil service, or to perform duties similar to those performed by non
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