STUDYING FORMATION THE SMELL OF FISH CHOPPED SEMIS AT ENRICHMENT THEM BY POLYUNSATURATED FATTY ACIDS USING A PIEZO SORPTION "ELECTRONIC NOSE"
https://doi.org/10.20914/2310-1202-2013-3-160-164
Abstract
The influence of volatile compounds of polyunsaturated fatty acids sources of different origins on the odor formation of fish semis with the use of piezosorption "electronic nose" was studied.
About the Authors
N. N. Popova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
T. A. Kuchmenko
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. U. Levchenko
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
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Review
For citations:
Popova N.N., Kuchmenko T.A., Levchenko A.U. STUDYING FORMATION THE SMELL OF FISH CHOPPED SEMIS AT ENRICHMENT THEM BY POLYUNSATURATED FATTY ACIDS USING A PIEZO SORPTION "ELECTRONIC NOSE". Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):160-164. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-160-164
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