"Valoración sensorial de la carne del pez azul (Aequidens rivulatus) alimentada con torts fr maracuyá (Passiflora adulis) en la cantón Quevedo
The present research work was carried out at the State Technical University of Quevedo and aimed to carry out the sensory evaluation of the blue old fish meat (Aequidens rivulatus) as a supplement in the diets during its fattening stage. 4 treatments and 3 repetitions, a nonparametric analysis of Kr...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2017
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| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/4761 |
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