EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS
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Copyright ©Safronova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
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Safronova TM, Panchishina EM, Krashchenko VV, Karpenko JuV. Evaluation of Fish Raw Materials as a Way
to Increase the Information Content of its Characteristics. Food Processing: Techniques and Technology. 2019;49(4):660–670.
(In Russ.). DOI: https://doi.org/10.21603/2074-9414-2019-4-660-670.
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