{"title":"浅谈茄汁鱼罐头的质量问题","authors":"L.V. Molokanova, А.А. Domenko","doi":"10.33920/igt-01-2311-04","DOIUrl":null,"url":null,"abstract":"The article presents the results of assessing the quality of canned fi sh in tomato sauce from anchovy fish of domestic producers according to organoleptic and physicochemical indicators.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"2 2-3","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"On the issue of the quality of canned fi sh in tomato sauce\",\"authors\":\"L.V. Molokanova, А.А. Domenko\",\"doi\":\"10.33920/igt-01-2311-04\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents the results of assessing the quality of canned fi sh in tomato sauce from anchovy fish of domestic producers according to organoleptic and physicochemical indicators.\",\"PeriodicalId\":23158,\"journal\":{\"name\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"volume\":\"2 2-3\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33920/igt-01-2311-04\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2311-04","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
On the issue of the quality of canned fi sh in tomato sauce
The article presents the results of assessing the quality of canned fi sh in tomato sauce from anchovy fish of domestic producers according to organoleptic and physicochemical indicators.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
