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...
Gorde:
| Egile Nagusiak: | , , , , , , , , |
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| Formatua: | Online |
| Hizkuntza: | eng |
| Argitaratua: |
Universidad de Sonora
2021
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| Sarrera elektronikoa: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418 |
| Etiketak: |
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