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 2017 PB Astrakhan State Technical University