Factors affecting the quality and consumption of fish meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43872254" target="_blank" >RIV/62157124:16270/13:43872254 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Factors affecting the quality and consumption of fish meat

Original language description

Fish meat belongs to important and nutritionally valuable food of animal origin. Among animal origin food it occupies an important place due to structure and dietary and protective effects on human health. This study focuses on the factors that may influence higher quality and interest and popularity of fish meat in diet.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Indian Journal of Applied Research (IJAR)

ISSN

2249-555X

e-ISSN

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Volume of the periodical

3

Issue of the periodical within the volume

9

Country of publishing house

IN - INDIA

Number of pages

4

Pages from-to

24-27

UT code for WoS article

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EID of the result in the Scopus database

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