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    Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks.

    Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural net... by Seyed Vali Hosseini, Milad Pero, Zahra Hoseinabadi, Reza Tahergorabi, Shirin Kazemzadeh, Ricardo Santos Alemán, Jhunior Abrahan Marcia Fuentes, Ismael Montero Fernández, David P Calderon, Xesus Feas Sanchez

    Published 2023-01-01
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  2. 2
    Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks

    Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural net... by Seyed Vali Hosseini, Milad Pero, Zahra Hoseinabadi, Reza Tahergorabi, Shirin Kazemzadeh, Ricardo Santos Alemán, Jhunior Abrahan Marcia Fuentes, Ismael Montero Fernández, David P. Calderon, Xesus Feas Sanchez

    Published 2023-01-01
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    Article

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