Valorització de la carn d'esturió

Currently the average consumer makes decisions about the products they consume greatly from the organoleptic properties, causing them to be more demanding with regards to the sensory quality. The sturgeon (Acipenser baerii) is a fish that is associated with the production of caviar, but its meat is...

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Bibliographic Details
Main Author: Prieto Navarro, Raquel
Other Authors: Caviar Nacarri, Reig Puig, Lourdes, Romero del Castillo Shelly, Mª del Rosario
Format: Bachelor Thesis
Language:Catalan
Published: Universitat Politècnica de Catalunya 2015
Subjects:
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Pesca::Aqüicultura
Sturgeon fisheries
Anàlisis sensorial
Esturió
Anàlisi instrumental
Qualitat
Esturions
Olor
Acipenser baerii
Online Access:http://hdl.handle.net/2117/77072

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