Abstract:Pacific salmon (Oncorhynchus) are an important object of fishing in the Russian Federation. Prolonged delay of fish before processing provokes the spoilage processes onset, and mi crobiological contamination of salmon fish. The research aim is to study the characteristics of sockeye salmon as a raw material for the delicatessen lightly salted products produc tion, to develop a technology for the production of delicatessen salted products without preservatives using vegetable additives. The research consists of… Show more
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