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CALIDAD TECNOLÓGICA Y FRESCURA DEL ATÚN ALETA AMARILLA (Thunnus albacares) EMPLEADO COMO MATERIA PRIMA EN LA INDUSTRIA PROCESADORA DE MAZATLÁN, SINALOA

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Bibliographic Details
Main Author:	Angélica Vianey Carvajal-García
Format:	Artículo científico
Language:	es
Published:	Universidad de Sonora 2015
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) frescura proteínas Calidad tecnológica atún aleta amarilla
Online Access:	Acceder al recurso
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