Technology of production of fish-vegetable minced products
Автор: Brazhnaya I.E., Gribova O.M., Korchunov V.V.
Журнал: Вестник Мурманского государственного технического университета @vestnik-mstu
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 1 т.18, 2015 года.
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The technology of production of fish minced products with amaranth flour has been presented; losses during heat treatment have been determined; biological value of culinary production and cost of raw materials have been calculated. Normative documents (technical conditions and technological instruction) have been developed.
Whiting, amaranth flour, technology of manufacturing, research
Короткий адрес: https://sciup.org/14294783
IDR: 14294783
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