Anastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Xiaoqing Qu, Nataliia Nesterenko
Keywords:
minced fish, structure-forming agents, functional and technological properties, breading, fish cutlets
Ivaniuta, A., Menchynska, A., Ochkolyas, O., Qu, X., & Nesterenko, N.
(2022).
Effectiveness of using beer groats in the technology of semifinished fish products.
Animal Science and Food Technology,
13(1),
16-23.
https://doi.org/10.31548/animal.13(1).2022.16-23 |