%0 Journal Article
%T JUSTIFICATION OF OPTIMUM PARAMETERS OF THE PROCESS OF HYDROLYSIS IN FLAVOURING ADDITIVE "MATIES" TECHNOLOGY
%A Alshevskaya, M..
%A Zhukova, E..
%A Shenderyuk, V..
%K light-salted preserved food, flavourings, maturing, temperature, mass fraction of salt, hydrolysis
%J Vestnik of Astrakhan State Technical University. Series: Fishing industry
%D 2013
%N 2013
%P 7
%I Astrakhan State Technical University