Study of quality indicators of processed cheese enriched with caviar and milt of Baltic herring (Clupea harengus membras) during storage
To study the hydrolytic and oxidative processes occurring in the lipids of the gonads (caviar and milt) of herring when stored in the freezer at a temperature of -18 °C, the dynamics of changes in acid, peroxide and thiobarbitur numbers were determined. The shelf life of frozen caviar and milt is 3...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/09/bioconf_abt2023_01022.pdf |