| Original language | English |
|---|---|
| Journal | BioRxiv |
| State | Accepted/In press - 2021 |
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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
Research output: Contribution to journal › Article