Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may al...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| Seria: | Food Technology and Biotechnology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://hrcak.srce.hr/file/373402 |
| Etykiety: |
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