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...
Guardado en:
| Autores principales: | , , , , , , , , |
|---|---|
| Format: | Online |
| Sprog: | eng |
| Udgivet: |
Universidad de Sonora
2021
|
| Online adgang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
