Influence of addition of fat and its distribution in minced herring meat on course of process of freezing
The authors analysed the influence of addition of fat and its distribution in fish minced meat on time and phases of process of freezing. The material for study was minced herring meat, frozen at the rate of 49 and 5.4 cm/h and sunflower oil constituting a 20-% addition. It was determined that the o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
2001-12-01
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| Series: | Acta Ichthyologica et Piscatoria |
| Online Access: | https://aiep.pensoft.net/article/25788/download/pdf/ |