TY  JOUR
TI  JUSTIFICATION OF OPTIMUM PARAMETERS OF THE PROCESS OF HYDROLYSIS IN FLAVOURING ADDITIVE "MATIES" TECHNOLOGY
KW  light-salted preserved food
KW  flavourings
KW  maturing
KW  temperature
KW  mass fraction of salt
KW  hydrolysis
JO  Vestnik of Astrakhan State Technical University. Series: Fishing industry
AU  Alshevskaya, M..
AU  Zhukova, E..
AU  Shenderyuk, V..
PY  2013
IS  2013
PB  Astrakhan State Technical University