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The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.

The academic periodical "Vestnik of MSTU" is available under the license Creative Commons «Attribution» (Attribution) 3.0 Unported (CC BY 3.0).

Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B.

Production of quality canned food from the frozen fish liver

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Abstract. The results of experiments on quality improving of canned food from the frozen fish liver (predominantly cod) have been considered. It has been established that the quality can be improved in case of applying the microwave processing (before freezing or before packing), and also when using some combination of components at stowage of the frozen liver. It has been proved that the acid number of excreted oil is connected with the quality of canned food.

Printed reference: Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B. Production of quality canned food from the frozen fish liver // Vestnik of MSTU. 2003. V. 6, No 1. P. -.

Electronic reference: Volchenko V.I., Grokhovsky V.A. and Vasilevsky P.B. Production of quality canned food from the frozen fish liver // Vestnik of MSTU. 2003. V. 6, No 1. P. -. URL: http://vestnik.mstu.edu.ru/v06_1_n14/articles/07_volch.zip.

(In Russian, p.4, fig. 1, tables 1, ref 2, MS Word 95, WinZip)