| Autor: |
L. V. Antipova, J. N. Vorontsova, A. Ju. Baranov, E. V. Budantsev |
| Jazyk: |
ruština |
| Rok vydání: |
2012 |
| Předmět: |
|
| Zdroj: |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 12-15 (2012) |
| ISSN: |
2310-1202 |
| Popis: |
On the basis of experimental researches drying curves are constructed, modes of drying of invaluable products of cutting of fishes are proved. Low temperature modes and a short cycle of drying allows to receive dry bases with high extraction Singular extraction Plural extractionsability, applicable for preparation of broths, soups and sauces of fast preparation |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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