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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.
Hosseini SV, Pero M, Hoseinabadi Z, Tahergorabi R, Kazemzadeh S, Santos Alemán R, Abrahan Marcia Fuentes J, Montero Fernández I, Calderon DP, Feas Sanchez X. Hosseini SV, et al. PLoS One. 2023 Mar 29;18(3):e0246708. doi: 10.1371/journal.pone.0246708. eCollection 2023. PLoS One. 2023. PMID: 36989282 Free PMC article.
Edible films and coatings in seafood preservation: A review.
Dehghani S, Hosseini SV, Regenstein JM. Dehghani S, et al. Among authors: hosseini sv. Food Chem. 2018 Feb 1;240:505-513. doi: 10.1016/j.foodchem.2017.07.034. Epub 2017 Jul 11. Food Chem. 2018. PMID: 28946304 Review.
160 results