Open AccessInfluence of vegetable powders obtained from products of processing fruit and vegetable raw materials on technological properties of minced fish
Author(s) -
Margarita Eduardovna Mosharova,
I.M. Titova
Publication year - 2022
Publication title -
vestnik astrahanskogo gosudarstvennogo tehničeskogo universiteta. seriâ: rybnoe hozâjstvo
Language(s) - English
Resource type - Journals
eISSN - 2309-978X
pISSN - 2073-5529
DOI - 10.24143/2073-5529-2022-2-115-120
Subject(s) - food science , dried fish , water activity , pomace , raw material , chemistry , fish products , moisture , fish <actinopterygii> , shelf life , smoked fish , mackerel , water content , fishery , geotechnical engineering , organic chemistry , engineering , biology