Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

IntroductionThe development of functional products is a new promising trend in the modern food industry. The research aims to confirm the quality indicators, efficacy and safety for living organisms of the developed functional semi-finished fish product—raw smoked sausage. The research was aimed at...

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Bibliographic Details
Main Authors: Dinara Moldagaliyeva, Yasin Uzakov, Nurzhan Sarsembayeva, Assem Ibazhanova, Balzhan Jussipbekova, Alma Nurakhova, Ulbobek Artykbayeva, Mairash Baimuratova
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-06-01
Series:Frontiers in Sustainable Food Systems
Subjects:
Escherichia coli 64G
Enterocol
semi-finished product
fish
survival
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1190340/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1190340/full

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