Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

RESEARCH BACKGROUND: It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may al...

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Detalles Bibliográficos
Autores principales: Cropotova, Janna, Mozuraityte, Revilija, Standal, Inger Beate, Szulecka, Olga, Kulikowski, Tomasz, Mytlewski, Adam, Rustad, Turid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157089/
https://www.ncbi.nlm.nih.gov/pubmed/34084075
http://dx.doi.org/10.17113/ftb.59.01.21.6695

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157089/
https://www.ncbi.nlm.nih.gov/pubmed/34084075
http://dx.doi.org/10.17113/ftb.59.01.21.6695

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