Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke
The problems of protein deficiency, utilization of fish processing wastes, and lack of healthy snacks at Russian market are decided simultaneously by developing the technology for dried snacks made from backbones of atlantic salmon ( Salmo salar ), after filleting the fish, and tubers of jerusalem a...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2014-09-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/215 |