DETERMINATION OF THE CRYOSCOPIC TEMPERATURE OF A FUNCTIONAL MINCED FISH PRODUCT AND THE AMOUNT OF MOISTURE FROZEN IN IT WHEN IT IS FROZEN

The lack of animal protein has led to the need to design recipes for semi-finished products with a long shelf life, including frozen functional fish plants, with the maximum possible involvement of various aquaculture raw materials. This minced fish product belongs to a new generation of industrial...

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Bibliographic Details

Published in:	Современная наука и инновации
Main Authors:	A. H. Nugmanov, N. V. Dolganova, N. V. Yartseva
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-08-01
Subjects:	frozen minced fish functional products cryoscopic temperature frozen moisture hygroscopic characteristics
Online Access:	https://msi.elpub.ru/jour/article/view/233