Investigation of functional and technological properties of crushed milts
Fresh milts of salmon, cod, and herring possess high technological properties which are lowered in the processes of freezing and storage. The lowering is insignificant in the first month of storage but becomes more essential after two months of storage, in particular for the milt of cod. One of thes...
| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Russian |
| Publicado: |
Transactions of the Pacific Research Institute of Fisheries and Oceanography
2016-06-01
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| Series: | Известия ТИНРО |
| Subjects: | |
| Acceso en liña: | https://izvestiya.tinro-center.ru/jour/article/view/121 |