Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice
We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five...
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| Main Authors: | , , |
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| Language: | English |
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Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2015
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| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202015000200012 |
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