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