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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).

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 (2)
  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

Abstract