Improvement of rainbow trout’s meat quality through slaughter Ikejime technique. Study case: Ecuador
The slaughter techniques traditionally used in the fishing industry cause high levels of stress in fish due to the violence of the process. This condition directly influences the fish meat quality. The objective of this study was to identify the most suitable slaughter technique for culinary prepara...
| Published in: | CIENCIA ergo sum |
|---|---|
| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | Spanish |
| Published: |
Universidad Autónoma del Estado de México
2019
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| Subjects: | |
| Online Access: | https://cienciaergosum.uaemex.mx/article/view/10074 https://doi.org/10.30878/ces.v26n1a10 |