Characteristic of baltic cod mince Gadus Morhua Callarias washed with electrochemical activated water with different concentration of active chlorine ions

The relevance of the above technological process makes it possible to reduce intensity of fish smell and taste, to improve color, to form a more dense structure and to increase shelf life of minced cod. For the first time minced cod was washed by Electrolyzed – water (EW-water) containing various co...

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Bibliographic Details
Main Authors: M. P. Andreev, V. A. Galdukevich
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2020-05-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/2419