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dc.contributor.authorMontaño, R.
dc.contributor.authorBostock, T.
dc.contributor.authorAndrade, B.
dc.date.accessioned2009-08-16T17:45:34Z
dc.date.available2009-08-16T17:45:34Z
dc.date.issued1985
dc.identifier.citationBoletín Científico y Técnico, 8(6). p. 1-17
dc.identifier.issn-en
dc.identifier.urihttp://hdl.handle.net/1834/3156
dc.description.abstractIn the paper presented, comparisons are made between 12 species of small demersal fish (less than 30 cm O.L.) commonly found in the shrimp by-catch. Each species is described, estimates are made as to their relative abundance and fishery and complete data are presented on processing: filets, deboned minces. Taste panel work was carried out on cooked fillets as well as products made from the deboned mince and chemical analyses were made on all the species. The possibility of future increased utilization of these species is discussed.en
dc.language.isoes
dc.publisherINP (Ecuador)
dc.titleEstudio sobre la calidad y utilización de algunas especies de pescado demersal de tamaño pequeño en el Ecuadores
dc.title.alternativeStudy on the quality and use of some species of demersal fish in the small size of Ecuadoren
dc.typeJournal Contribution
dc.bibliographicCitation.agscitationNumbervol. 8,issue:6 p.1-17
dc.bibliographicCitation.endpage17
dc.bibliographicCitation.issue6
dc.bibliographicCitation.stpage1
dc.bibliographicCitation.titleBoletín Científico y Técnicoes
dc.bibliographicCitation.volume8
dc.description.statusPublisheden
dc.subject.agrovocDemersal fisheriesen
dc.subject.agrovocOrganoleptic propertiesen
dc.subject.asfaDemersal fisheriesen
dc.subject.asfaBy catchen
dc.subject.asfaShrimp fisheriesen
dc.subject.asfaProcessing fishery productsen
dc.subject.asfaOrganoleptic propertiesen
refterms.dateFOA2021-01-30T18:48:09Z


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