%0 Journal Article
%T JUSTIFICATION OF THE MODE OF HEAT TREATMENT OF FISH FORCEMEAT IN PRODUCTION OF CULINARY PRODUCTS
%A Bogdanov, V..
%A Guseva, L..
%A Pankina, A..
%K fish forcemeat, heating, proteins, denaturation, structure, nutrition value, technological mode
%J Vestnik of Astrakhan State Technical University. Series: Fishing industry
%D 2015
%N 2015
%P 6
%I Astrakhan State Technical University