%0 Journal Article
%T SUBSTANTIATION OF RAW MATERIALS PRECOOLING IN THE PRESENCE OF CHITOSAN ANTIOXIDANT IN THE PRODUCTION OF FROZEN SARDINES (IWASHI)
%A Maksimova, S.N.
%A Ponomarenko, S.Y.
%A Poleshchuk, D.V.
%K sardine (iwashi), antioxidants, lipid oxidation, chitosan, cooling, freezing
%J Fisheries
%D 2020
%N 2020
%P 4
%I FSBI &quot;TSUREN&quot;