Molecular and quality meat characteristics of new fish species introduced to the EU market

• Autorzy: Panicz R. , Eljasik P. , Sobczak M. , Sadowska J. , Keszka S.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

fish processing; nutritional value; chemical composition; fish fillet; fish meat; texture; structure; culinary property; DNA barcoding; molecular characteristics

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Fisheries
• Rocznik: 2019
• Tom: 22
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/volume22/issue2/art-02.html

Twórcy

autor

Panicz R.

• Department of Meat Technology, Faculty of Food Technology and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza 4, 71-550 Szczecin, Poland

autor

Eljasik P.

• Department of Meat Technology, Faculty of Food Technology and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza 4, 71-550 Szczecin, Poland

autor

Sobczak M.

• Department of Meat Technology, Faculty of Food Technology and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza 4, 71-550 Szczecin, Poland

autor

Sadowska J.

• 2 Division of Human Nutrition Physiology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

autor

Keszka S.

• Division of Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza 4, 71-550 Szczecin, Poland

Identyfikatory

DOI

10.30825/5.ejpau.172.2019.22.2 , EJPAU 22(2), #02.