Isomolar series methodology in sensory analysis of fish culinary products for HEALTHY-CAFE
Tatiana Manoli,
Tatiana Nikitchina,
Natalia Kameneva
et al.
Abstract:The object of research is the technology of fish products for HELTHY-CAFE with regulated histamine content for the development of health food diets for the population. One of the most problematic places in the technology of food products from raw materials of aquatic origin is microbiological spoilage and, as a result, the formation and accumulation of HisA, which in a certain amount causes a toxic effect.
In the course of the study, the methods of isomolar series, sensory analysis, and the study of quality in… Show more
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