Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes
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DOI: 10.17113/ftb.59.01.21.6695
Abstract: SUMMARY 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… read more here.
Keywords: mackerel; quality; fish cake; atlantic mackerel ... See more keywords