Effect of products of Fucus alga processing on structure formation and oxidation of lipids in fish muscle tissue
An increase in the nutritional value and improvement of technological parameters of semi-finished products and final fish products correspond to the modern trends of healthy nutrition and ensure the rational use of raw materials. The labile structure of components of fish raw materials and especiall...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-04-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/711 |
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