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Tolstorebrov I.N., Yershov A.M.
On the method of minced fish production with adjusted performances
Abstract. The paper considers the method of production of minced fish of various types including surimi from small fish. The dependence of variations of minced fish rheological, taste and color performances on the modes of technological process has been plotted. The regression equation adequately describing the process has been received.
Printed reference: Tolstorebrov I.N., Yershov A.M. On the method of minced fish production with adjusted performances // Vestnik of MSTU. 2006. V. 9, No 4. P. -.
Electronic reference: Tolstorebrov I.N., Yershov A.M. On the method of minced fish production with adjusted performances // Vestnik of MSTU. 2006. V. 9, No 4. P. -. URL: http://vestnik.mstu.edu.ru/v09_4_n24/articles/39_tolst.pdf.
