N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi
{"title":"SECTION 2. APPLICATION OF THE PRINCIPLES OF IONOTROPIC GEL FORMATION IN THE TECHNOLOGY OF RESTRUCTURED PRODUCTS BASED ON FISH RAW MATERIALS","authors":"N. H. Hrynchenko, I. Smetanska, O. Hrynchenko, P. Pyvovarov, F. Pertsevoi","doi":"10.30525/978-9934-26-328-6-2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30525/978-9934-26-328-6-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}