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...

• Päätekijä: Enriquez Estrella, Miguel Angel (author)
• Aineistotyyppi: article
• Kieli: spa
• Julkaistu: 2022
• Aiheet: métodos de conservación; salado; ahumado; especies amazónicas; conservation methods; salty; smoked; Amazonian species
• Linkit: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266