TY  JOUR
TI  FORMATION OF THE TASTE OF COMBINED MINCED FISH IN THE PROCESS OF CULINARY PROCESSING
KW  1H-NMR
KW  food
KW  quality
KW  processing
KW  analysis
KW  optimization
JO  Fisheries
AU  Vasyukova, A.T.
AU  Krivoshonok, K.V.
AU  Vedenyapina, M.D.
AU  Kuznetsov, V.V.
AU  Tverdokhleb, B.S.
PY  2022
IS  2022
PB  FSBI &quot;TSUREN&quot;