Application of biotechnological method of fat reduction in fish snack technology

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...

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Bibliographic Details
Main Authors:	A. Menchynska, A. Ivanyuta, T. Manoli, T. Nikitchina
Format:	Article
Language:	English
Published:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-10-01
Series:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:	dried fish products, black sea sprat, fat breakdown, lipolytic enzymes, wheat bran
Online Access:	https://nvlvet.com.ua/index.php/food/article/view/4067

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