USE OF AROMATIC ROOT VEGETABLES IN THE TECHNOLOGY OF FRESHWATER FISH PRESERVES.

Autor: Holembovska, Nataliia, Tyshchenko, Liudmyla, Slobodyanyuk, Natalia, Israelian, Valentyna, Kryzhova, Yuliya, Ivaniuta, Anastasia, Pylypchuk, Oksana, Menchynska, Alina, Shtonda, Oksana, Nosevych, Dmytro

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo; 2021, Vol. 15 Issue 1, p296-305, 10p, 1 Color Photograph, 6 Charts, 1 Graph