DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN
The lack of animal protein has led to the need to design recipes for semi-finished products with a long shelf life, including frozen functional fish plants, with the maximum possible involvement of various aquaculture raw materials. This minced fish product belongs to a new generation of industrial...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/233 |
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