TY  JOUR
TI  Ensuring the safety of the lipid fraction of semi-finished products  of a high degree of preparation from fatty fish raw materials
KW  Fish products
KW  oxidation
KW  fat component
KW  natural antioxidants
KW  semi-finished products of a high degree of preparation
KW  centralized production
JO  Foods and Raw Materials
AU  Simakova, I.V.
AU  Giro, T.M.
AU  Vasilyev, A.A.
PY  2018
IS  6
PB  Kemerovo State University