Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products | Chebanov | New Technologies

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Chebanov I.M., Tarasov V.E., Dubrovskaya I.A., Kalmanovich S.A. Preparation of ovarian fluid (caviar sol) of sturgeons for the use as physiological and functional ingredients in new generation food products. New Technologies. 2023;19(3):97-106. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-3-97-106

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

I. M. Chebanov
FSBEI HE «Kuban State Technological University»
Russian Federation

Ilya M. Chebanov, Senior lecturer

2 Moskovskaya str., building G, Krasnodar, 350072

V. E. Tarasov
FSBEI HE «Kuban State Technological University»
Russian Federation

Vasily E. Tarasov, Dr. Sci. (Eng.), Professor

2 Moskovskaya str., building G, Krasnodar, 350072

I. A. Dubrovskaya
FSBEI HE «Kuban State Technological University»
Russian Federation

Irina A. Dubrovskaya, PhD (Eng.), Associate professor

2 Moskovskaya str., building G, Krasnodar, 350072

S. A. Kalmanovich
FSBEI HE «Kuban State Technological University»
Russian Federation

Svetlana A. Kalmanovich, PhD (Eng.), Associate professor

2 Moskovskaya str., building G, Krasnodar, 350072

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