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Yaneth L. Ruíz-Osorio, Claudia M. Amorocho-Cruz, Nelson Gutiérrez-Guzmán
Pág. 263 - 272
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,...
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