Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)

ROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29202410.3390/foods130913992-s2.0-85192708182https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37766Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceNutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)research article