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
- DOI
- 10.1371/journal.pone.0246708
- Published
- 2023-03-29
- Container
- PLOS ONE
- Publisher
- Public Library of Science (PLoS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1371/journal.pone.0246708,
title = {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},
author = {Seyed Vali Hosseini and Milad Pero and Zahra Hoseinabadi and Reza Tahergorabi and Shirin Kazemzadeh and Ricardo Santos Alemán and Jhunior Abrahan Marcia Fuentes and Ismael Montero Fernández and David P. Calderon and Xesus Feas Sanchez},
year = {2023},
journal = {PLOS ONE},
doi = {10.1371/journal.pone.0246708},
url = {https://doi.org/10.1371/journal.pone.0246708}
}RIS
TY - JOUR TI - 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 AU - Seyed Vali Hosseini AU - Milad Pero AU - Zahra Hoseinabadi AU - Reza Tahergorabi AU - Shirin Kazemzadeh AU - Ricardo Santos Alemán AU - Jhunior Abrahan Marcia Fuentes AU - Ismael Montero Fernández AU - David P. Calderon AU - Xesus Feas Sanchez PY - 2023 JO - PLOS ONE DO - 10.1371/journal.pone.0246708 UR - https://doi.org/10.1371/journal.pone.0246708 ER -
APA
Hosseini, S. V., Pero, M., Hoseinabadi, Z., Tahergorabi, R., Kazemzadeh, S., Alemán, R. S., Fuentes, J. A. M., Fernández, I. M., Calderon, D. P., & Sanchez, X. F. (2023). 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. PLOS ONE. https://doi.org/10.1371/journal.pone.0246708
Source records
- crossref · retrieved 2026-09-26T03:47:09.469Z