[Effect of mechanical deboning process on the fat stability of 3 tropical fish species stored at -10 degrees C]

Clicks: 300
ID: 115453
1985
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Star

Ranked #1 of 4 articles by views in archivos latinoamericanos de nutricion

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Maximum advantage of certain fish species captured with shrimp, at present not fully utilized, constitutes a necessity in Venezuela. The purpose of this research work was to evaluate the stability of three of those fish species: bagre, cunaro and caballa, based on the changes that might occur in the …
Reference Key
w1985archivos[effect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Gil W, Rodríguez MI, Borges M, Bello RA
Are you one of these authors? Claim your profile
Journal archivos latinoamericanos de nutricion
Year 1985
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/2981010
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE animals pubmed abstract nih national institutes of health national library of medicine English Abstract fatty acids / analysis* pmid:2981010 w gil m i rodríguez r a bello fishes* food technology* oleic acids / analysis palmitic acids / analysis thiobarbiturates / analysis*

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.