TY  JOUR
TI  Change of organoleptic and physical characteristics  of pikeperch skin during its processing in natural juices
KW  fish collagen
KW  hydrate
KW  fruit and vegetable juice
KW  fish skin
KW  hydrolysis
JO  Vestnik of Astrakhan State Technical University. Series: Fishing industry
AU  Vorobev, V..
AU  Chernega, O.P.
AU  Lenz, K..
PY  2024
IS  2024
PB  Astrakhan State Technical University