Development of technology for functional products on basis of vegetable and fish raw materials

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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Bibliographic Details
Main Authors: Valeria A. Potapova, Olga Ya. Mezenova
Format: Article
Language:Russian
Published: Transactions of the Pacific Research Institute of Fisheries and Oceanography 2016-12-01
Series:Известия ТИНРО
Subjects:
snack
jerusalem artichoke
fish waste
backbone
Online Access:https://izvestiya.tinro-center.ru/jour/article/view/160
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