Name
Alshevskiy Dmitriy Leonidovich
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Kaliningrad State Technical University
Web site url
—
Articles count: 3
The influence of addition of boiled forcemeat of a squid to raw forcemeat on functional and technological properties of forcemeat is investigated. The formulation of forcemeat for formed semi-finished products of squid is presented. Periods of storage of formed semi-finished products of squid are substantiated
The investigation results in influence of recipes components of different kinds minces on their structurally-mechanical properties are presented
Survey of the Russian frozen convenience products market is presented in the article. There were considered the possible ways of different market segment development, by means of expansion of assortment with the help of coextrusion convenience product launching to the market.