PUBLICACIÓN
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
ACCEDER A LA PUBLICACIÓN:
Hosseini S.V.; Pero M.; Hoseinabadi Z.; Tahergorabi R.; Kazemzadeh S.; Aleman R.S.; Marcia Fuentes J.A.; Fernandez I.M.; Calderon D.P.; Sanchez X.F.
2023 PLoS One
Multidisciplinary (Q1)
JCR: 2.9
SJR: 0.839
CITAS
2
DOI
10.1371/journal.pone.0246708
EID
2-s2.0-85151312952
EISSN
1932-6203
BIBTEX
@article{Fernández2023,title = {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},journal = {PLoS ONE},year = {2023},volume = {18},number = {3 March},author = {Hosseini, S.V. and Pero, M. and Hoseinabadi, Z. and Tahergorabi, R. and Kazemzadeh, S. and Alem{\'a}n, R.S. and Marcia Fuentes, J.A. and Fern{\'a}ndez, I.M. and Calderon, D.P. and Sanchez, X.F.}}
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