THERMAL TREATMENT METHODS EFFECT ON EDIBLE VALUE OF FISH COOKING STUFFS

O. V. Lisichenok; V. V. Korshunova; N. G. Vorozheikina; E. V. Tarabanova

For citations:

Lisichenok O.V., Korshunova V.V., Vorozheikina N.G., Tarabanova E.V. THERMAL TREATMENT METHODS EFFECT ON EDIBLE VALUE OF FISH COOKING STUFFS. Bulletin of NSAU (Novosibirsk State Agrarian University). 2014;(4):100-104. (In Russ.)

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ISSN 2072-6724 (Print)

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Bulletin of NSAU (Novosibirsk State Agrarian University)

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