TY  JOUR
TI  Evaluation of Fish Raw Materials as a Way to Increase the Information Content of its Characteristics
KW  Fish
KW  raw materials
KW  food guality
KW  sensory properties
KW  organoleptic characteristic
JO  Food Processing: Techniques and Technology
AU  Safronova, T.M.
AU  Panchishina, E.M.
AU  Kraschenko, V.V.
AU  Karpenko, Y.V.
PY  2019
IS  49
PB  Kemerovo State University