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Cited article:

Studying the impact of traditional and modern technologies on preserving the nutritional value of semi-finished fish products

L.A. Mayurnikova, A.A. Koksharov, V.O. Meshkov, T.V. Krapiva, S.R. Laa

E3S Web Conf., 480 (2024) 03006

Published online: 2024-01-18

DOI: https://doi.org/10.1051/e3sconf/202448003006

This article has been cited by the following article(s):

Advances and Drawbacks of Sous-Vide Technique—A Critical Review

Georgiana Ancuta Misu, Cristina Maria Canja, Mirabela Lupu and Florentina Matei
Foods 13 (14) 2217 (2024)
https://doi.org/10.3390/foods13142217

New Nutrition Technologies in Order to Increase the Prevention Effectiveness of Alimentary-Dependent Diseases

Larisa A. Mayurnikova, Arkady A. Koksharov, Tatyana V. Krapiva and Anastasia A. Dril
Food Industry 9 (3) 5 (2024)
https://doi.org/10.29141/2500-1922-2024-9-3-1