Use of aromatic root vegetables in the technology of freshwater fish preserves

Use of aromatic root vegetables in the technology of freshwater fish preserves

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of sa...

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Bibliographic Details
Main Authors: Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych
Format: Article
Language:English
Published: HACCP Consulting 2021-04-01
Series:Potravinarstvo
Subjects:
preserves
linseed oil
aromatic root vegetables
hydrobionts
polyunsaturated fatty acid
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1581

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1581

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