THE EFFECT OF ANTIBACTERIAL AGENTS ON BIOCHEMISTRY AND
MORPHOLOGY OF MUSCLE TISSUE OF PRE-COOKED FISH
PRODUCTS
Irina Timoshenkova*, Julia Bazarnova, Igor Kruchina-Bogdanov,
Vera Eveleva, Maya Bernavskaya
Key words: Organic acid, Sodium lactate, Shelf-life, Precooked fish product.
