Open AccessResearch of changes in quality indicators of fish pate with non-traditional raw materials
Author(s) -
Nataliia Holembovska,
А. S. Vlasenko
Publication year - 2022
Publication title -
naukovij vìsnik lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì s.z. g̀žicʹkogo. serìâ harčovì tehnologìï/naukovij vìsnik lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì s.z. gžicʹkogo. serìâ: harčovì tehnologìï
Language(s) - English
Resource type - Journals
eISSN - 2707-5885
pISSN - 2519-268X
DOI - 10.32718/nvlvet-f9702
Subject(s) - food science , organoleptic , raw material , fish products , food spoilage , peroxide value , lipid oxidation , taste , fish <actinopterygii> , chemistry , aroma , shelf life , hydrolysis , antioxidant , biology , biochemistry , fishery , organic chemistry , genetics , bacteria