@misc{indiciae075d39d28e5d,
  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},
  author = {Hosseini, S. V. and Pero, M. and Tahergorabi, R. and Kazemzadeh, S. and Santos Aleman, R. and Abrahan Marcia Fuentes, J. and Montero Fernandez, I. and Sosa, L. and Feas Sanchez, X.},
  year = {2021},
  doi = {10.1101/2021.01.26.428224},
  url = {https://www.biorxiv.org/content/10.1101/2021.01.26.428224v1},
  note = {Source identifier: 10.1101/2021.01.26.428224}
}