STUDYING FORMATION THE SMELL OF FISH CHOPPED SEMIS AT ENRICHMENT THEM BY POLYUNSATURATED FATTY ACIDS USING A PIEZO SORPTION "ELECTRONIC NOSE"

The influence of volatile compounds of polyunsaturated fatty acids sources of different origins on the odor formation of fish semis with the use of piezosorption "electronic nose" was studied.

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Bibliographic Details
Main Authors: N. N. Popova, T. A. Kuchmenko, A. U. Levchenko
Format: Artigo
Language:Russo
Published: Voronezh state university of engineering technologies 2013-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
«электронный нос»
полиненасыщенные жирные кислоты
рыбные полуфабрикаты
запах
прогноз
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/677
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