ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

EVALUATION OF FISH RAW MATERIALS AS A WAY TO INCREASE THE INFORMATION CONTENT OF ITS CHARACTERISTICS

Keywords
Fish, raw materials, food guality, sensory properties, organoleptic characteristic
How to quote?
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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