00849naa#a2200229#i#450# EN\\bibl\50980 20241219215323.4 0131-6184 20220614b2022####ek#y0engy0150####ca RU FORMATION OF THE TASTE OF COMBINED MINCED FISH IN THE PROCESS OF CULINARY PROCESSING Journal article Moscow FSBI "TSUREN" 2022 4 с. Journal article local Рыбное хозяйство. 639.2/.3 Технология переработки сырья водного происхождения. 69.51 grnti Vasyukova Anna Timfeevna Krivoshonok Konstantin Victorovich Vedenyapina Marina Dmitrievna Kuznetsov Vladimir Vladimirovich Tverdokhleb B. S. tsuren.editorum.ru