Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance
The developed compoundings of pastelike preserved food from light-salted fillet of the salmon fishes which meat has an unstructured appearance are presented. Influence of introduction of components on organoleptic, rheological and physical and chemical indicators of finished goods is investigated. R...
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ФГАОУ ВО "Дальневосточный федеральный университет" (Far Eastern Federal University)
2015
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ftjjem:oai:jem.dvfu.ru:article/24 2023-05-15T18:19:26+02:00 Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance Разработка рецептур пастообразных пресервов из лососевых рыб низкотемпературного посола с нетоварным внешним видом Благонравова, Майя Владимировна 2015-10-19 application/pdf https://jem.dvfu.ru/index.php/jem/article/view/24 rus rus ФГАОУ ВО "Дальневосточный федеральный университет" (Far Eastern Federal University) https://jem.dvfu.ru/index.php/jem/article/view/24/21 https://jem.dvfu.ru/index.php/jem/article/view/24 (c) 2015 Научный журнал "Известия Дальневосточного федерального университета. Экономика и управление" Research journal "The bulletin of the Far Eastern Federal University. Economics and Management"; № 4(68) (2013); 81-91 Научный журнал "Известия Дальневосточного федерального университета. Экономика и управление"; № 4(68) (2013); 81-91 2413-9734 2311-2271 Salmon fishes Siberian salmon low-temperature ambassador preserved food rheological indicators Лососевые рыбы кета низкотемпературный посол пресервы реологические показатели info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2015 ftjjem 2022-10-23T08:53:35Z The developed compoundings of pastelike preserved food from light-salted fillet of the salmon fishes which meat has an unstructured appearance are presented. Influence of introduction of components on organoleptic, rheological and physical and chemical indicators of finished goods is investigated. Results will allow to use rationally raw materials with non-commodity appearance. Представлены разработанные рецептуры пастообразных пресервов из малосоленого филе лососевых рыб, мясо которых имеет бесструктурный вид. Исследовано влияние внесения компонентов на органолептические, реологические и физико-химические показатели готовой продукции. Результаты позволят рационально использовать сырье с нетоварным внешним видом. Article in Journal/Newspaper Siberian salmon Research journal "The bulletin of the Far Eastern Federal University. Economics and Management" |
institution |
Open Polar |
collection |
Research journal "The bulletin of the Far Eastern Federal University. Economics and Management" |
op_collection_id |
ftjjem |
language |
Russian |
topic |
Salmon fishes Siberian salmon low-temperature ambassador preserved food rheological indicators Лососевые рыбы кета низкотемпературный посол пресервы реологические показатели |
spellingShingle |
Salmon fishes Siberian salmon low-temperature ambassador preserved food rheological indicators Лососевые рыбы кета низкотемпературный посол пресервы реологические показатели Благонравова, Майя Владимировна Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
topic_facet |
Salmon fishes Siberian salmon low-temperature ambassador preserved food rheological indicators Лососевые рыбы кета низкотемпературный посол пресервы реологические показатели |
description |
The developed compoundings of pastelike preserved food from light-salted fillet of the salmon fishes which meat has an unstructured appearance are presented. Influence of introduction of components on organoleptic, rheological and physical and chemical indicators of finished goods is investigated. Results will allow to use rationally raw materials with non-commodity appearance. Представлены разработанные рецептуры пастообразных пресервов из малосоленого филе лососевых рыб, мясо которых имеет бесструктурный вид. Исследовано влияние внесения компонентов на органолептические, реологические и физико-химические показатели готовой продукции. Результаты позволят рационально использовать сырье с нетоварным внешним видом. |
format |
Article in Journal/Newspaper |
author |
Благонравова, Майя Владимировна |
author_facet |
Благонравова, Майя Владимировна |
author_sort |
Благонравова, Майя Владимировна |
title |
Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
title_short |
Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
title_full |
Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
title_fullStr |
Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
title_full_unstemmed |
Development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
title_sort |
development of compoundings of pastelike preserved food from salmon fishes low-temperature salting with non-commodity appearance |
publisher |
ФГАОУ ВО "Дальневосточный федеральный университет" (Far Eastern Federal University) |
publishDate |
2015 |
url |
https://jem.dvfu.ru/index.php/jem/article/view/24 |
genre |
Siberian salmon |
genre_facet |
Siberian salmon |
op_source |
Research journal "The bulletin of the Far Eastern Federal University. Economics and Management"; № 4(68) (2013); 81-91 Научный журнал "Известия Дальневосточного федерального университета. Экономика и управление"; № 4(68) (2013); 81-91 2413-9734 2311-2271 |
op_relation |
https://jem.dvfu.ru/index.php/jem/article/view/24/21 https://jem.dvfu.ru/index.php/jem/article/view/24 |
op_rights |
(c) 2015 Научный журнал "Известия Дальневосточного федерального университета. Экономика и управление" |
_version_ |
1766196517489606656 |