Anna V. Naumova, Victor A. Utsal, Alexander L. Ishevsky, Anastasiya N. Yakkola, Igor A. Naumov
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引用次数: 0
Abstract
This article reviews the methods of quality control and safety of fish. Special attention was paid to shelf life and to improving the quality and safety of live, chilled and frozen fish. By the methods of gas-liquid chromatography-mass spectrometry, the analysis was carried out and the content of markers of destructive processes in fish of various fat content was determined with the aim of their subsequent use for express analysis of the quality and safety of the product under study.
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