Digital Repository
Of Polessky State University
ISSN (online): 2310-7413
Please use this identifier to cite or link to this item:
https://rep.polessu.by/handle/123456789/17423| Title: | Изменение массы полуфабрикатов при изготовлении отварной и припущенной рыбы |
| Authors: | Бубырь, И.В. |
| Keywords: | рыба тепловая обработка рыбные полуфабрикаты |
| Issue Date: | 2015 |
| Publisher: | Dubai : Rost Publishing |
| Citation: | Бубырь, И.В. Изменение массы полуфабрикатов при изготовлении отварной и припущенной рыбы / И.В. Бубырь // Modern Methodology of Science and Education : рroceedings of the International Scientific and Practical Conference, 20-21 мay 2015 г., Dubai, UAE: special edition. – Dubai : Rost Publishing, 2015. - С. 53-57. |
| Abstract: | This paper presents a comparative analysis of the mass loss of fish during cooking and pripuskaniya. Analyzed the changes taking place during heat treatment of the fish. |
| Appears in Collections: | Публикации сотрудников / Publications of the teaching stuff of Polessky State University |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Bubyr'_I.V._Izmenenie_massy polufabrikatov pri izgotovlenii otvarnoi i pripushchennoi ryby.pdf | 217.74 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.