Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics

Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics

Introduction. The research features a detailed sensory evaluation of mass fishing objects belonging to different families, namely: the Macrouridae represented by the giant grenadier (Albatrossia pectoralis), the Herrings represented by the Pacific herring (Clupea pallasii), and the Salmons represent...

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Bibliographic Details
Main Authors:	Safronova T., Panchishina E., Kraschenko V., Karpenko Y.
Format:	Article
Language:	Russian
Published:	Kemerovo State University 2019-12-01
Series:	Техника и технология пищевых производств
Subjects:	fish raw materials food guality sensory properties organoleptic characteristic
Online Access:	http://fptt.ru/stories/archive/55/19.pdf

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