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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | article |
| 語言: | spa |
| 出版: |
2022
|
| 在線閱讀: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/266 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽