Comparative study of chemical and functional-technological properties for milts of commercial fishes
Milts are produced as food waste after processing of such raw fishes of high nutritional value as salmons, cod, and herring. Their using as a basement for food products is a perspective way of fish-processing technology development. Chemical and function-technology properties of chopped milt are inv...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2014-12-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/239 |
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