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.

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Journal of Hygienic Engineering and Design