TY  - RPRT
TI  - 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
AU  - Hosseini, S. V.
AU  - Pero, M.
AU  - Tahergorabi, R.
AU  - Kazemzadeh, S.
AU  - Santos Aleman, R.
AU  - Abrahan Marcia Fuentes, J.
AU  - Montero Fernandez, I.
AU  - Sosa, L.
AU  - Feas Sanchez, X.
PY  - 2021
DO  - 10.1101/2021.01.26.428224
UR  - https://www.biorxiv.org/content/10.1101/2021.01.26.428224v1
ID  - 10.1101/2021.01.26.428224
ER  -