MicrobiologybioRxivPreprint
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
S. V. Hosseini, M. Pero, R. Tahergorabi…·X. Feas Sanchez
The paper uses an RBFNN model to predict microbial changes in silver carp during cold storage at different sous vide temperatures.
DOI 10.1101/2021.01.26.428224