%0 Journal Article
%T STUDY OF BIOLOGICAL VALUE OF HERRING ROE AND MILT AS THE RAW MATERIAL FOR THE PROCESSED CHEESE COOKING
%A Lyutova, E..
%A Klyuchko, N..
%K roe, milt, herring, processed cheese, biological value, amino acids, fatty acids
%J Vestnik of Astrakhan State Technical University. Series: Fishing industry
%D 2014
%N 2014
%P 7
%I Astrakhan State Technical University