Basis for calculating technological parameters of preparation of minced salted fish products of intermediate moisture with specified physical and chemical characteristics
The dependence of water activity on basic physical and chemical characteristics of salted fish products with intermediate moisture has been defined. During the research the product quality has been assessed by the organoleptic method; determination of the water mass fraction has been carried out by...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2016-09-01
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| Series: | Vestnik MGTU |
| Online Access: | http://vestnik.mstu.edu.ru/V19_3_n67/13_Stepanenko_657_663.pdf |