Nutritional quality and levels of acceptability of innovative fish-based products: breaded and kamaboko
The main objective of the present study is to evaluate the nutritional quality and the levels of acceptability of innovated fish-based products in the Province of Llo, Peru. The research was of an applied type. The elaboration of the products was carried out in the laboratory of fishing processes of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Selva Andina Research Society
2020-08-01
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| Series: | Journal of the Selva Andina Research Society |
| Subjects: | |
| Online Access: | http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2072-92942020000200010&lng=es&nrm=iso&tlng=es |