{"id":132906,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracteristicas-biologicas-del-consumo-de-pescado-fresco-en-la-comunidad-autonoma-de-extremadura-perspectivas-y-tendencias\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracteristicas-biologicas-del-consumo-de-pescado-fresco-en-la-comunidad-autonoma-de-extremadura-perspectivas-y-tendencias","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracteristicas-biologicas-del-consumo-de-pescado-fresco-en-la-comunidad-autonoma-de-extremadura-perspectivas-y-tendencias\/","title":{"rendered":"Caracteristicas biologicas del consumo de pescado fresco en la comunidad autonoma de extremadura. perspectivas y tendencias."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Rojo Medina M. Isabel <\/strong><\/h2>\n<p>El consumo de pescado fresco en la comunidad autonoma de extremadura presenta una fuerte desinformacion en cuanto a sus caracteristicas organolepticas, biolog\u00eda y haleuticas. Estudiando los niveles de calidad y frescura de las 14 especies mas consumidas, se ha observado que el mas alterado ha sido el pescado graso, siendo la mejor epoca para su consumo, las estaciones de oto\u00f1o-invierno.  en estado de conservacion perfecto o clase extra, se expenden especies como rape, sable, salmon, trucha arcoiris y tenca, situandose la gran mayoria restante de los pescados consumidos, dentro de la clase a o estado de conservacion fresco: salmon, caballa y sardina, estas tres especies en la region que aportan mas calorias a la dieta, mientras que marrajo y cazon, son los dos pescados que ofrecen mayores niveles de proteina por gramo de musculo. Estimando los precios medios al consumo, se observa que la sardina es el pescado mas barato en la region, seguida del jurel y la caballa, con valores por debajo de las 500 ptas\/kg. En el extremo opuesto se situan el salmonete y el rape, con valores por encima de 1.500 ptas\/kg. Observandose grandes fluctuaciones en determinadas especies para este factor. En badajoz, se consume mas pescado que en caceres, siendo ademas la oferta mas dispersiva y los precios por termino medio en esta ciudad son superiores.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracteristicas biologicas del consumo de pescado fresco en la comunidad autonoma de extremadura. perspectivas y tendencias.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracteristicas biologicas del consumo de pescado fresco en la comunidad autonoma de extremadura. perspectivas y tendencias. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Rojo Medina M. Isabel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Manuel Blasco Ru\u00edz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Fernando Jimenez Millan <\/li>\n<li>Enrique Carbonell Baldobi (vocal)<\/li>\n<li>Jos\u00e9 Miguel Rey Salgado (vocal)<\/li>\n<li> Pascual Pascual M. Del Rosario (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rojo Medina M. Isabel El consumo de pescado fresco en la comunidad autonoma de extremadura presenta una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,949,5431,1594],"tags":[12175,17500,2705,12177,234358,246805],"class_list":["post-132906","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-extremadura","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-enrique-carbonell-baldobi","tag-fernando-jimenez-millan","tag-jose-miguel-rey-salgado","tag-manuel-blasco-ruiz","tag-pascual-pascual-m-del-rosario","tag-rojo-medina-m-isabel"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=132906"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132906\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=132906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=132906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=132906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}