On the question of the mussel meat level shrinking at drying
The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on t...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2017-06-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/21 |