Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products
The development of the modern market for food functional ingredients involves the search for new raw materials, increasing efficiency and developing innovative technological processes for their production and introduction into fortified products, and the development of marketing promotion strategies...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2023-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/686 |
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