Effect of the sous-vide method and enzymatic rearrangement of giant grenadier muscle tissue on the quality of finished products
- Authors: Pivnenko T.N.1, Pozdnyakova Y.M.1, Panchishina E.M.1, Esipenko R.V.1
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Affiliations:
- Far Eastern State Technical Fisheries University
- Issue: Vol 14, No 4 (2024)
- Pages: 586-595
- Section: Physico-chemical biology
- URL: https://ogarev-online.ru/2227-2925/article/view/302283
- DOI: https://doi.org/10.21285/achb.949
- EDN: https://elibrary.ru/ZTSNWI
- ID: 302283
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About the authors
T. N. Pivnenko
Far Eastern State Technical Fisheries University
Email: tnpivnenko@mail.ru
Yu. M. Pozdnyakova
Far Eastern State Technical Fisheries University
Email: pozdnyakova.julia@yandex.ru
E. M. Panchishina
Far Eastern State Technical Fisheries University
Email: ekaterina.pan.8@mail.ru
R. V. Esipenko
Far Eastern State Technical Fisheries University
Email: azt@bk.ru
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