The use of ultraviolet bactericidal radiation in the technology of manufacturing fish minced semi-finished products from low-profitable raw materials of the Northern Basin
The development of methods to prolong the shelf life of food products is an urgent and timely task. The effect of ultraviolet bactericidal irradiation on the shelf life of chopped fish semi-finished products from the low-profitable raw materials of the Northern Basin with the addition of amaranth fl...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2019-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2024 |