prindi

A study on softening bones of Baltic herring and Baltic sprat with acetic acid and hydrochloric acid

autor
Ruus, Karl Mattias
Kuldjärv, Rain
Vaikma, Helen
vastutusandmed
Karl Mattias Ruus, Rain Kuldjarv, Helen Vaikma
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 108
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
toiduained
kalatooted
kilu
räim
kalaluud
vesinikkloriidhape
äädikhape
võtmesõna
Baltic sprat
Baltic herring
bone softening
hydrochloric acid
acetic acid
ISSN
2592-9739 (online)
2501-0190 (print)
ISBN
978-9984-48-411-2
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Ruus, K. M., Kuldjärv, R., Vaikma, H. A study on softening bones of Baltic herring and Baltic sprat with acetic acid and hydrochloric acid // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 108. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf