不同生产方法对鱼糜功能和工艺特性的影响

{"title":"不同生产方法对鱼糜功能和工艺特性的影响","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":"{\"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}","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}