Development of a new type of boiled sausage products with the addition of fish raw material by Volchenko V. I., Irlitsa E. L., Glukharev A. Yu.

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Developing the technology of culinary production based on using unconventional fish fatty raw material by Volchenko V. I., Dvoryankina K. V., Kovaleva O. S., Plavunov R. I.

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Development of new delicacy pasteurized canned fish with exotic fruits and olive oil by Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.

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The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages by Glukharev A. Y., Barabashina S. I., Volchenko V. I., Zhivlyantseva Ju. V., Poteshkina V. A., Uskova I. V.

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