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