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    Hygroscopic parameters of sazan caviar as a source of lecithin and a drying object and thermodynamic analysis of the static regularities of its interaction with water

    Hygroscopic parameters of sazan caviar as a source of lecithin and a drying object and thermodynamic analysis of the static regularities of its interaction with water by V. E. Polikarpova, I. Yu. Aleksanyan, Z. M. Arabova, A. Kh.-Kh. Nugmanov, E. Yu. Zaporozhets

    Published 2023-01-01
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