Open AccessBasis for calculating technological parameters of preparation of minced salted fish products of intermediate moisture with specified physical and chemical characteristics
Author(s) -
E. I. Stepanenko,
M P Andreev,
Boris Lazarevich Nekhamkin
Publication year - 2016
Publication title -
vestnik mgtu
Language(s) - English
Resource type - Journals
eISSN - 1997-4736
pISSN - 1560-9278
DOI - 10.21443/1560-9278-2016-3-657-663
Subject(s) - moisture , fish <actinopterygii> , food science , mathematics , process engineering , environmental science , fishery , chemistry , engineering , biology , organic chemistry