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: | , , , , , , , , |
|---|---|
| 格式: | Online |
| 语言: | eng |
| 出版: |
Universidad de Sonora
2021
|
| 在线阅读: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1418 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!
