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
鲢鱼低温慢煮加工：加工温度和冷藏时间对产品微生物质量的影响及人工神经网络建模
期刊:PLoS One
影响因子:2.6
doi:10.1371/journal.pone.0246708
Hosseini, Seyed Vali; Pero, Milad; Hoseinabadi, Zahra; Tahergorabi, Reza; Kazemzadeh, Shirin; Santos Alemán, Ricardo; Abrahan Marcia Fuentes, Jhunior; Montero Fernández, Ismael; Calderon, David P; Feas Sanchez, Xesus
