TY JOUR TI JUSTIFICATION OF THE MODE OF HEAT TREATMENT OF FISH FORCEMEAT IN PRODUCTION OF CULINARY PRODUCTS KW fish forcemeat KW heating KW proteins KW denaturation KW structure KW nutrition value KW technological mode JO Vestnik of Astrakhan State Technical University. Series: Fishing industry AU Bogdanov, V.. AU Guseva, L.. AU Pankina, A.. PY 2015 IS 2015 PB Astrakhan State Technical University