Influence of liquid smoke flavoring on the rheological characteristics of minced fish
Organoleptic properties of the finished products from minced fish of centralized production does not always meet the specified quality requirements. In this regard, the use of a liquid smoke flavoring will allow to give the products new attractive taste properties, to expand the range of commonly ea...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2018-04-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1677 |