Study of the influence of food plant components on the structural and mechanical parameters of minced river beaver (Castor fiber) meat | Al'shevskiy D. | KSTU News

KSTU News
Izvestia KGTU

ISSN 1997-3071 (Print)

eng | рус

Preview

KSTU News

Advanced search

Archives

Download this PDF file

For citations:

Al'shevskiy D. D.L., Karneeva F.S., Mikshta E.V., Al'shevskaya M.N., Mastyugin Yu.V. Study of the influence of food plant components on the structural and mechanical parameters of minced river beaver (Castor fiber) meat. KSTU News. 2022;(66):67-77. (In Russ.) https://doi.org/10.46845/1997-3071-2022-66-67-77

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 1997-3071 (Print)

* not an advertisement

Popular articles

Editor-in-Chief

N.A. Kostrikova

Indexing Databases

* not an advertisement

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

D. L. Al'shevskiy D.
Kaliningrad State Technical University
Russian Federation

Dmitriy L. Al'shevskiy – PhD in Engineering, Associate Professor of the Department of Food Technology

Kaliningrad

F. S. Karneeva
Kaliningrad State Technical University
Russian Federation

Faina S. Karneeva – PhD student of the Department of Food Technology

Kaliningrad

E. V. Mikshta
Kaliningrad State Technical University
Russian Federation

Evgeniya V. Mikshta – 1st year undergraduate student of the Department of Food Technology

Kaliningrad

M. N. Al'shevskaya
Kaliningrad State Technical University
Russian Federation

Marina N. Al'shevskaya – PhD in Engineering, Associate Professor of the Department of Food Technology

Kaliningrad

Yu. V. Mastyugin
College of Mechatronics and Food Industry
Russian Federation

Yuriy V. Mastyugin – teacher of special disciplines in "Technology of meat and meat products", PhD student of the Department of Food Technology

Kaliningrad region, Svetlyi

Notifications