%0 Journal Article
%T FORMATION OF THE TASTE OF COMBINED MINCED FISH IN THE PROCESS OF CULINARY PROCESSING
%A Vasyukova, A.T.
%A Krivoshonok, K.V.
%A Vedenyapina, M.D.
%A Kuznetsov, V.V.
%A Tverdokhleb, B.S.
%K 1H-NMR, food, quality, processing, analysis, optimization
%J Fisheries
%D 2022
%N 2022
%P 4
%I FSBI &quot;TSUREN&quot;