Elaboración de una conserva a partir de carne mecánicamente recuperada de trucha arco iris (Oncorhynchus mykiss) y su caracterización fisicoquímica y sensorial
The aim of this research was to use the mechanically recovered meat of rainbow trout and to prepare a canning from it and their respective physicochemical and sensorial evaluations. For this, the frozen mechanically recovered meat was crushed and homogenized in a cutter, with all other ingredients...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional de Trujillo
2019-06-01
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| Series: | Agroindustrial Science |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2469 |