Evaluación de la calidad bioquímica, química, física y microbiológica del músculo de tilapia (Oreochromis niloticus) durante el almacenamiento a 0 y 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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , , |
|---|---|
| Fformat: | Online |
| Iaith: | eng |
| Cyhoeddwyd: |
Universidad de Sonora
2021
|
| Mynediad Ar-lein: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
