Размер:
AAA
Цвет: CCC
Изображения: Вкл.Выкл.
Обычная версия сайта
  1. Main
  2. Vestik MGTU

Archive

The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.

The academic periodical "Vestnik of MSTU" is available under the license Creative Commons «Attribution» (Attribution) 3.0 Unported (CC BY 3.0).

Lukina E. V., Shokina Yu. V., Antonov P. V., Levshina I-E. O.

Analysis of complex changes in salmon salting by injection using the food additive PRE-LACKS

DOI: 10.21443/1560-9278-2022-25-3-183-196

Cited By (1)
  1. The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages
    A. Yu. Glukharev, S. I. Barabashina, V. I. Volchenko, Ju. V. Zhivlyantseva, V. A. Poteshkina, I. V. Uskova
    Vestnik MGTU, 2023; 26(3): 207

Abstract