TY JOUR TI ASSESSMENT OF PLANT COMPONENTS ON NUTRITIONAL VALUE OF BREADED GLUTEN-FREE FISH SEMI-FINISHED PRODUCTS KW fish semi-finished products KW breading KW vegetable raw materials KW gluten KW nutritional value KW dietary fiber KW chemical composition KW amino-acid score JO Vestnik of Astrakhan State Technical University. Series: Fishing industry AU Naumenko, E.. PY 2015 IS 2015 PB Astrakhan State Technical University