"Calidad de los ácidos grasos de la carne de vieja colorada (Cichlasoma festae) en dos localidades"
The initial research presented in this thesis focused on the analysis of fatty acids as the main component and the fundamental quality of the whole family of lipids. The two zones were analyzed to identify the composition of muscle fatty acids. Finding different fatty acid profiles that were reflect...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/4764 |
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