USAGE OF CHIA SEEDS IN THE COMPOSITION OF DIETARY SEMI-FINISHED MINCED PRODUCTS
DOI:
https://doi.org/10.30889/2523-4692.2018-05-01-002Keywords:
Fish cutlets, non-traditional raw material, chia, semi-finished products, organoleptic evaluation, sensory characteristics, flavor, descriptors, profilograms.Abstract
The obtained positive results of organoleptic studies have shown the feasibility of combining chia seed with freshwater fish, as evidenced by high indicators of such indicators as the overall impression, harmonious, fishy, sweet and salty taste. As for thMetrics
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