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...

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1. Verfasser:	Enriquez Estrella, Miguel Angel (author)
Format:	article
Sprache:	spa
Veröffentlicht:	2022
Schlagworte:	métodos de conservación salado ahumado especies amazónicas conservation methods salty smoked Amazonian species
Online Zugang:	https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266
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