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What is Fresh Fish Organoleptic Evaluation Guide about?

This document presents the results of a practice conducted to evaluate the organoleptic characteristics of fresh fish. The students followed a health table that included parameters such as weight, length, smell, texture, and appearance to determine if the fish was in good condition. The objective was to learn how to visually, olfactorily, and tactilely identify whether a fish is fresh or not for human consumption.

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