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Bogdanov V. D., Simdyankin A. A., Pankina A. V., Mostovoy V. D.

Investigation of the effect of structure-regulating additives on the properties of minced fish systems

DOI: 10.21443/1560-9278-2022-25-3-219-230

Cited By (3)
  1. Formulation components influence on the structural and mechanical characteristics of the minced meat system
    Tatyana M. Boitsova, Natalia V. Dementieva
    Food Industry, 2024; 9(4): 13
  2. Cryoprotectors in food refrigeration technologies
    V. D. Bogdanov, A. V. Pankina
    Trudy VNIRO, 2023; 191: 142
  3. Study of the structural and rheological characteristics of squid mince with the addition of structured fillers
    Dmitriy Leonidovich Alshevsky, Margarita Eduardovna Mosharova, Marina Nickolaevna Alshevskaya, Vladimir Ustich
    Vestnik of Astrakhan State Technical University. Series: Fishing industry, 2025; 2025(3): 132

Abstract