TY  JOUR
TI  INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING
KW  preserving
KW  fish products
KW  forced convection
KW  high-temperature sterilization
JO  Vestnik of Astrakhan State Technical University. Series: Fishing industry
AU  Alexeev, G..
AU  Verboloz, E.I.
PY  2017
IS  
PB  Astrakhan State Technical University