INFLUENCE OF OSMOTIC SOLUTIONS ON EFFICIENCY OF OSMOTIC
DEHYDRATION TREATMENT AND SENSORIAL PROPERTIES OF FISH
MEAT (CARASSIUS GIBELIO)
Biljana Lončar*, Vladimir Filipović, Milica Nićetin, Violeta Knežević,
Lato Pezo, Bojana Filipčev, Jasmina Gubić
Key words: Osmotic dehydration, Fish meat, Sensorial properties, Sugar beet molasses.