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Volchenko V. I.
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Volchenko V. I.
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Development of a new type of boiled sausage products with the addition of fish raw material
by
Volchenko
V
.
I
.
,
Irlitsa E. L.
,
Glukharev A. Yu.
Published in
Vestnik MGTU
(2017)
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2
NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD
by
Derkach S.R.
,
Grokhovsky V.A.
,
Kuranova L.K.
,
Volchenko
V.I
.
Published in
Foods and Raw materials
(2017)
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Related Subjects
A
Amino acid balance
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blue whiting
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protein biological value
sausage making technology
sausages
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