Traditionally, the fish is marketed whole and postharvest handling is limited to gill removal, gutting and scaling. As a result of this process, large amounts of by-products are generated, which are usually discarded, causing numerous environmental problems. Within these by-products are the viscera,...
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| Format: | Article |
| Online Access: | https://revistas.sena.edu.co/index.php/sennova/article/view/5422 |