Work

Justification of the Carbon Dioxide Gas Use as a Stabilizerof Grain Quality of Salted Frozen Salmon Caviar

Year: 2025

Type: article

Source: Bulletin of Kamchatka State Technical University

DOI: 10.17217/2079-0333-2025-71-33-45

Authors: A.Е. Rumyantsev, M.V. Efimova, А.А. Efimov

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4409204342

FWCI:

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