The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process

The effect of antioxidants of vegetable origin on the change of qualitative characteristics of semi-finished fish products in the storage process

The article presents data on the study of the influence of spices - sage, rosemary and ginger, used as a prescription component on the quality indicators of semi-finished fish products. Physical, chemical and organoleptic indicators of the quality of experimental samples have been studied, and the p...

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Bibliographic Details
Main Authors: L. Z. Gabdukaeva, O. A. Reshetnik, G. R. Gaifullina, I. A. Davletshina
Format: Article
Language:Russian
Published: Maykop State Technological University 2018-09-01
Series:Новые технологии
Subjects:
semi-finished fish products
spices
physico-chemical parameters
quality
Online Access:https://newtechology.mkgtu.ru/jour/article/view/140

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