TY  JOUR
TI  Rationale for the choice of sausage products component composition  based on fish raw materials to increase their food value  and storage capability
KW  fish raw materials
KW  chicken by-products
KW  component composition
KW  vegetable powders
KW  fermented red rice
KW  walnut shell and partition extracts
KW  chemical composition
KW  nutritional value
KW  fish sausages
JO  Vestnik of Astrakhan State Technical University. Series: Fishing industry
AU  Bukleshova, A..
AU  Tsibizova, M..
PY  2025
IS  2025
PB  Astrakhan State Technical University