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...

• Autor Principal: Enriquez Estrella, Miguel Angel (author)
• Formato: article
• Idioma: spa
• Publicado: 2022
• Subjects: métodos de conservación; salado; ahumado; especies amazónicas; conservation methods; salty; smoked; Amazonian species
• Acceso en liña: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266