Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration
Objective: To determine the ability of propolis preservative cachama fillets during refrigerated storage. Materials and method. Ethanol extracts of propolis (EEP) were used in cachama fillets. The treatments included: i) 96% ethanol alcohol as the control; ii) 0.8% EEP; iii) 1.2% EEP; and iv) liquid...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de Cordoba
2014-09-01
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| Series: | Revista MVZ Cordoba |
| Subjects: | |
| Online Access: | http://revistas.unicordoba.edu.co/revistamvz/mvz-193/v19n3a03.pdf |