Microstructural analysis of frozen and salted fish and seafood meat

Microstructural analysis of frozen and salted fish and seafood meat

To evaluate the quality and safety of fish and seafood meat, along with generally accepted methods, new histological research methods are used, which allow establishing microscopic changes in fresh, spoiled, and canned foods. The purpose of this study is to examine the microscopic structure of salte...

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Bibliographic Details
Main Authors: Nadiia Dyshliuk, Svitlana Usenko, Nataliіa Slobodyanyuk, Tetiana Mazurkevych, Zhanna Stehnei
Format: Article
Language:English
Published: National University of Life and Environmental Sciences of Ukraine 2023-03-01
Series:Ukrainian Journal of Veterinary Sciences
Subjects:
fishing industry
canning
histological methods
muscle tissue
skeletal muscles
Online Access:https://veterinaryscience.com.ua/en/journals/tom-14-1-2023/mikrostrukturny-analiz-zamorozhenogo-i-solonogo-m-yasa-ribi-ta-moreproduktiv

Internet

https://veterinaryscience.com.ua/en/journals/tom-14-1-2023/mikrostrukturny-analiz-zamorozhenogo-i-solonogo-m-yasa-ribi-ta-moreproduktiv

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