Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

Gutiérrez G, NelsonAmorocho C, ClaudiaSandoval A, AngélicaRuíz O, Yaneth2015-01-072022-06-172015-01-072022-06-172015-01-070122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/5288application/pdfspaCold storagefishfreshnesssensory evaluationQuality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)Artículo de revista10.21897/rmvz.76info:eu-repo/semantics/openAccesshttps://doi.org/10.21897/rmvz.761909-0544Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)http://purl.org/coar/access_right/c_abf2