The technology of fish chopped half-finished products with prolonged storage period for the schoolchildren meals
Автор: Safronova T.N., Evtukhova O.M.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 2, 2014 года.
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The article is devoted to the scientific and practical substantiation of the new resource-saving technology introduction for the fish chopped half-finished products with prolonged storage period for the schoolchildren meals.
Resource-saving technology, fish chopped half-finished products, intensive cooling, quality indices
Короткий адрес: https://sciup.org/14083525
IDR: 14083525
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