{"title":"CHANGES OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED FISH BASED ON DIFFERENT METHODS OF PRODUCTION","authors":"L. D. Petrova, V. Bogdanov","doi":"10.17217/2079-0333-2019-47-55-61","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":107323,"journal":{"name":"Bulletin оf Kamchatka State Technical University","volume":"258 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin оf Kamchatka State Technical University","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17217/2079-0333-2019-47-55-61","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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