Study of technological potential of pacific frozen sardine (ivasi) as a raw material for food production
Автор: Maksimova S.N., Poleschuk D.V., Poleschuk V.I., Ponomarenko S.Yu.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Технология мясных, молочных и рыбных продуктов и холодильных производств (технические науки)
Статья в выпуске: 4 (75), 2019 года.
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The article presents the results of a study of the technological potential of Pacific (Ivasi) sardines of domestic and foreign production using organoleptic, physical, chemical and microbiological methods. It has been experimentally established that a change in the qualitative characteristics of raw materials during refrigeration storage entails a differentiated approach to the use of this biological object (Pacific sardine) in food technology.
Pacific sardine, quality, frozen products
Короткий адрес: https://sciup.org/142228499
IDR: 142228499
