Formulation development and research of the squid culinary products with vegetable additives
Автор: Matseychik I.V., Korpacheva S.M., Sigina E.A.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 11, 2013 года.
Бесплатный доступ
The research results of the vegetable additives on the rheological properties of the squid and fish cutlets stuffing on the finished product organoleptic, physical, chemical, structural and mechanical properties are presented in the article.
Squid culinary products, organoleptic properties, rheology, vegetable additives, physical and chemical indices
Короткий адрес: https://sciup.org/14082805
IDR: 14082805
Статья научная
