English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin–eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.

Microscopic examination of products from fish meat