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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
University of Zagreb Faculty of Food Technology and Biotechnology
2021-01-01
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| মালা: | Food Technology and Biotechnology |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://hrcak.srce.hr/file/373402 |
| ট্যাগগুলো: |
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