TY JOUR TI STUDY OF BIOLOGICAL VALUE OF HERRING ROE AND MILT AS THE RAW MATERIAL FOR THE PROCESSED CHEESE COOKING KW roe KW milt KW herring KW processed cheese KW biological value KW amino acids KW fatty acids JO Vestnik of Astrakhan State Technical University. Series: Fishing industry AU Lyutova, E.. AU Klyuchko, N.. PY 2014 IS 2014 PB Astrakhan State Technical University