Open AccessThe formation of biochemical quality parameters of a new range of stuffings from the fish production with vegetable additives for functional nutrition
Author(s) -
O.I. Kutina,
И.Н. Игонина,
A.O. Driakhlov
Publication year - 2019
Publication title -
trudy vniro
Language(s) - English
Resource type - Journals
ISSN - 2307-3497
DOI - 10.36038/2307-3497-2019-176-95-108
Subject(s) - fish <actinopterygii> , range (aeronautics) , food science , quality (philosophy) , production (economics) , chemistry , biology , microbiology and biotechnology , fishery , materials science , physics , economics , microeconomics , composite material , quantum mechanics