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The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.

The academic periodical "Vestnik of MSTU" is available under the license Creative Commons «Attribution» (Attribution) 3.0 Unported (CC BY 3.0).

Brazhnaya I. E.

Effect of enzyme preparation on quality of preserves in flavored oil from poorly maturing fish of the North Basin

DOI: 10.21443/1560-9278-2016-4-854-860

Cited By (2)
  1. Use of aromatic root vegetables in the technology of freshwater fish preserves
    Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych
    Potravinarstvo Slovak Journal of Food Sciences, 2021; 15: 296
  2. Technologies for deep processing of pelagic fish species as the basis for the competitiveness of industrial enterprises
    Inna Brazhnaya, Elena Kuznetsova, Margarita Inyukina, Anastasia Mordasova
    Fisheries, 2023; 2023(5): 88

Abstract