title: The economic feasibility of using non-traditional plant components in minced fish
abstract: The aim of this study was to substantiate the feasibility of identifying factors that contribute to the structure of minced fish and fish-based products. The article presents the functional and technological characteristics of various types of minced fish. Identifying the factors that contribute to the structure of minced fish and fish-based products is advisable, as this helps improve product quality. The physicomechanical and chemical-biological properties of minced fish make it a promising ca
journal: Fisheries