Meat quality by post mortem changes in five species of amazonian fish

Meat quality by post mortem changes in five species of amazonian fish

This work is based on a bibliographic review in which the postmortem changes of 5 species of Amazonian fish (Piaractus brachypomus, Arapaima gigas, Brycon amazonicus, Psudoplatystoma punctifer, Colossoma macropomun) and how these influence the quality of the The objective of this work has focused on...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Enriquez Estrella, Miguel Angel (author)
Fformat:	article
Iaith:	spa
Cyhoeddwyd:	2022
Pynciau:	métodos de conservación salado ahumado especies amazónicas conservation methods salty smoked Amazonian species
Mynediad Ar-lein:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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Meat quality by post mortem changes in five species of amazonian fish
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