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

Seyed Vali Hosseini; Reza Tahergorabi

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

Family and Consumer Sciences

Research output: Contribution to journal › Article

Original language	English
Journal	BioRxiv
State	Accepted/In press - 2021

Cite this

@article{78c5bce552d54593bff2dd7059f704ab,

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, \{Seyed Vali\} and Reza Tahergorabi",

year = "2021",

language = "English",

journal = "BioRxiv",

}