Application of biotechnological method of fat reduction in fish snack technology
The article deals with the research aimed at developing an enzymatic method for removing the subcutaneous fat in the technology of fish snacks production. Currently, fish snacks are popular among consumers. However, due to fierce market competition, the priority is to develop new raw materials, impr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4067 |