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Использование Соевой Окары Для Производства Кулинарных Изделий Из Малоценного Рыбного Сырья

Author

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  • Кузнецова А. А.

    (ТГЭУ)

  • Левочкина Л. В.

    (ТГЭУ)

Abstract

Рассматривается соевая окара как поставщик белка и пищевой диетической клетчатки. Изучается возможность использования соевой окары для производства фаршевых изделий из малоценного рыбного сырья.

Suggested Citation

  • Кузнецова А. А. & Левочкина Л. В., 2007. "Использование Соевой Окары Для Производства Кулинарных Изделий Из Малоценного Рыбного Сырья," Известия Дальневосточного федерального университета. Экономика и управление, CyberLeninka;Федеральное государственное автономное образовательное учреждение высшего профессионального образования «Дальневосточный федеральный университет», issue 3, pages 68-72.
    • Handle: RePEc:scn:004657:14044835
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    File URL: http://cyberleninka.ru/article/n/ispolzovanie-soevoy-okary-dlya-proizvodstva-kulinarnyh-izdeliy-iz-malotsennogo-rybnogo-syrya
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