Methods of research of fish and fish products. Tutorial

The textbook contains theoretical information and laboratory work that are of the greatest importance for the assimilation of a complex course, as well as related to the direct organization of the study of the properties and control of the quality characteristics of the fish and its processing products. The necessary information on reagents, equipment necessary for conducting research is given.
Designed for students on daytime, full-time, correspondence and remote forms of training in areas of training "Biotechnology" (profile "food biotechnology"), "food products of animal origin" (profile "highly productive technologies for processing aquatic biological resources") , "Food foods" (profile "technology of products from water raw materials"), as well as graduate students and engineers.
2nd edition, processed and supplemented