The study of the nutritional and biological value of functional semi-finished fish products "fish balls"
In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2023-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1828 |