JUSTIFICATION OF THE INNOVATIVE METHOD OF PRELIMINARY PROCESSING OF FISH RAW MATERIALS
The scientific article presents experimental data on the possibility of modification of the generally accepted traditional technology of pre-heat treatment of freshwater fish raw materials in the production of canned fish by developing an innovative method - dehydration with hydrochloric acid. Techn...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2021-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/2106 |