Zobrazeno 1 - 4
of 4
pro vyhledávání: '"V. L. Astramovich"'
Autor:
V. L. Astramovich, O. A. Golubeva
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 3, Pp 31-36 (2018)
The possibility of applying a combined blanching method (water-steam) for the stingray stellate is substantiated. The proposed method completely excludes the process of preliminary wetting and, as a consequence, the flooding of stingray meat. The dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ed478217a4845587586ac961ec00d57
https://www.vestnik-vsuet.ru/vguit/article/view/1881
https://www.vestnik-vsuet.ru/vguit/article/view/1881
Autor:
V. L. Astramovich, O. A. Golubeva
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 420-426 (2018)
The results of developing a method for combined blanching (water – steam) of a stingray stellate have been presented. The proposed method completely excludes the process of preliminary wetting and, as a consequence the hydration of stingray meat; a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c360bcd3d331a5c05e095359e35357f
https://doi.org/10.21443/1560-9278-2018-21-3-420-426
https://doi.org/10.21443/1560-9278-2018-21-3-420-426
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 315:022094
The extent of dehydration of raw fish being blanched depends on the method and the mode of blanching and determines the area of their application. Stingray stellate meat is a valuable raw material for the fish foods production, since its protein cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a4b2ee11e87d8061963469439cba8f3
https://doi.org/10.1088/1755-1315/315/2/022094
https://doi.org/10.1088/1755-1315/315/2/022094
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Aug2019, Vol. 315 Issue 2, p1-1, 1p