Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C
Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf...
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| Main Authors: | , , , , , , , , |
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| Format: | Online |
| Language: | eng |
| Published: |
Universidad de Sonora
2021
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| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418 |
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