Microstructural changes and the effect on myofibril proteins in yamu (Brycon amazonicus) fish meat during cold storage
This study aimed to evaluate the effect of cold storage on yamu fish meat (Brycon amazonicus). The methodology consisted of analyzing two temperatures (0}1.6°C and -8}1°C), two storage periods (13 and 61 hours) and two different sources (farm and river), and determine changes in the protein profile,...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
2016-09-01
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| coleção: | Agronomía Colombiana |
| Acesso em linha: | https://revistas.unal.edu.co/index.php/agrocol/article/view/61316 |
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