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

Literals

bibo:eissn
- 1932-6203
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85151312952&origin=inward
ou:tipoPublicacion
- Article
ou: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.}}
dcterms: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
dcterms:publisher
- PLoS ONE
ou:eid
- 2-s2.0-85151312952
dcterms:contributor
- 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.
dcterms:creator
- Hosseini S.V.
vivo:identifier
- 2023-5650
bibo:doi
- 10.1371/journal.pone.0246708
fabio:hasPublicationYear
- 2023
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85151312952&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85151312952&origin=inward
ou:vecesCitado
- 2
bibo:volume
- 18