Development of technology for functional products on basis of vegetable and fish raw materials
Influence of the time of thermal treatment of sardinella backbones on organoleptic characteristics, water-holding capacity, and size of particles for the minced bones is investigated. Rational parameters for the thermal treatment of backbones are determined. Effect of vegetable additives of Jerusale...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2016-12-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Online Access: | https://izvestiya.tinro-center.ru/jour/article/view/160 |
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