Open AccessSTUDY OF ORGANOLEPTIC AND TECHNOLOGICAL PROPERTIES OF FISH MAFFINS WITH ADDITION OF PEARLY POWDER
Author(s) -
Nataliya Kondratjuk,
Т. М. Степанова,
Oleksiy Viyenko,
Shen Yunjian
Publication year - 2019
Publication title -
vìsnik nacìonalʹnogo tehnìčnogo unìversitetu «hpì». serìâ: ìnnovacìjnì doslìdžennâ u naukovih robotah studentìv/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". innovacionnye issledovaniâ v naučnyh rabotah studentov
Language(s) - English
Resource type - Journals
eISSN - 2663-8738
pISSN - 2220-4784
DOI - 10.20998/2220-4784.2019.15.01
Subject(s) - organoleptic , food science , fish <actinopterygii> , chemistry , pearl , taste , dried fish , phosphorus , wine tasting , fishery , biology , philosophy , theology , organic chemistry , wine