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USE OF NON-CONVENTIONAL RAW MATERIALS FOR THE PRODUCTION OF CANNED FISH STUFFINGS.

[In Russian. / En russe.]

Author(s) : VERHOTUROVA F. I., BIDENKO M. S.

Type of article: Article

Summary

RECIPES AND A TECHNOLOGY OF PREPARATION WERE ELABORATED FOR CANNED STUFFINGS MADE OF MINCES OF SMALL OCEAN FISH (SARDINES). THE CHARACTERISTICS AND THE COMPOSITION OF THE PRODUCTS AND THE CHANGES IN SOME BIOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THESE PRODUCTS DURING STORAGE AT 273 TO 276 K (0 TO 3 DEG C) AND AT 270 TO 265 K (-3 TO -8 DEG C) ARE DESCRIBED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1515
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 7
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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