PUBLICACIÓN
Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status
ACCEDER A LA PUBLICACIÓN:
Hosseini, S.V., Pero, M., Tahergorabi, R., Kazemzadeh, S., Alemán, R.S., Fuentes, J.A.M., Fernández, I.M., Sosa, L., Sanchez, X.F.
2021 bioRxiv
DOI
10.1101/2021.01.26.428224
EID
2-s2.0-85101234625
ISSN
2692-8205
BIBTEX
@article{Fernández2021,title = {Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status},journal = {bioRxiv},year = {2021},author = {Hosseini, S.V. and Pero, M. and Tahergorabi, R. and Kazemzadeh, S. and Alem{\'a}n, R.S. and Fuentes, J.A.M. and Fern{\'a}ndez, I.M. and Sosa, L. and Sanchez, X.F.}}
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