Improvement and Development of Technological Processes at Production Smoked Fish
نویسنده
چکیده
The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.
منابع مشابه
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