Abstract
The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure and handling of fish are intense, and often it is not known the origin and date of capture. The aim this work was study physico-chemical …
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APA
Moraes, M. C. de, Vale, G. F. D., Haga, É. T., Zanin, L. M., Cunha, D. T. da, Stedefeldt, E., … Habu, S. (2016). Shelf life of Yellow Hake: Determinant factors for safe consumption. Revista Brasileira de Higiene e Sanidade Animal, 10. https://doi.org/10.5935/1981-2965.20160015
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