Chemical and microbiological parameters of fish skin and scales in processing and obtaining new food products

V. I. Vorobyov; O. V. Kazimirchenko; E. V. Nizhnikova

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Vorobyov V.I., Kazimirchenko O.V., Nizhnikova E.V. Chemical and microbiological parameters of fish skin and scales in processing and obtaining new food products. KSTU News. 2022;(64):81-94. (In Russ.) https://doi.org/10.46845/1997-3071-2022-64-81-94

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 1997-3071 (Print)

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