%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