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Первичная обработка промысловых осьминогов при производстве кулинарных продуктов

Первичная обработка промысловых осьминогов при производстве кулинарных продуктов

Abstract

In work data on size-weight are cited and to a chemical compound of trade kinds of octopuses, the way of the primary cutting is described, allowing to keep useful properties of raw materials, influence of the offered way on change fractional and a chemical compound of fibers, structure of muscular fabrics of an octopus is established.

Приведены данные по размерно-массовому и химическому составам промысловых осьминогов, обоснован способ первичной обработки, позволяющий сохранять полезные свойства сырья, установлено влияние предложенного способа на изменение фракционного и химического составов белков, структуру мышечной ткани осьминога.

Keywords

ОСЬМИНОГ, МЫШЕЧНЫЕ ТКАНИ, КОЖА, РАЗМЕРНО-МАССОВЫЙ СОСТАВ, ХИМИЧЕСКИЙ СОСТАВ, БЕЛКИ, АМИНОКИСЛОТЫ, СТРУКТУРА

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average