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Brazhnaya I. E., Gribova O. M., Korchunov V. V.

Technology of production of fish-vegetable minced products

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Abstract. The technology of production of fish minced products with amaranth flour has been presented; losses during heat treatment have been determined; biological value of culinary production and cost of raw materials have been calculated. Normative documents (technical conditions and technological instruction) have been developed
Keywords: whiting, amaranth flour, technology of manufacturing, research
Printed reference: Brazhnaya I. E., Gribova O. M., Korchunov V. V. Technology of production of fish-vegetable minced products // Vestnik of MSTU. 2015. V. 18, No 1. P. 74-79.
Electronic reference: Brazhnaya I. E., Gribova O. M., Korchunov V. V. Technology of production of fish-vegetable minced products // Vestnik of MSTU. 2015. V. 18, No 1. P. 74-79. URL: http://vestnik.mstu.edu.ru/v18_1_n60/74_79_brazhna.pdf.
(In Russian, p.6, fig. 4, tables 5, ref 4, Adobe PDF)