Effect of enzyme preparation on quality of preserves in flavored oil from poorly maturing fish of the North Basin
The paper considers the need for developing new technologies for processing poorly maturing fish of the North Basin based on the analysis of catch volumes and taking into account the main directions of state policy of development of the fishing industry. As an object of research the preserves of blu...
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2016-12-01
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| Series: | Vestnik MGTU |
| Online Access: | http://vestnik.mstu.edu.ru/show.shtml?art=1840&pdf=1 |