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: Montoya Camacho, Nathaly, Castillo-Yáñez , Francisco Javier, Márquez-Ríos , Enrique, Ruíz-Cruz, Saúl, Arvizu-Flores, Aldo Alejandro, Barrales-Cureño, Hebert Jair, Jiménez-Ruíz, Edgar Iván, Sánchez-Herrera, Leticia Mónica, Ocaño-Higuera, Víctor Manuel
Format: Online
Published: Universidad de Sonora 2021
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418
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