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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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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Russo |
| Опубликовано: |
Voronezh state university of engineering technologies
2013-07-01
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| Серии: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Предметы: | |
| Online-ссылка: | https://www.vestnik-vsuet.ru/vguit/article/view/677 |
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