TY  JOUR
TI  DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
KW  Shrimp meat
KW  frozen products
KW  amino acid
KW  blackening
KW  biological value
KW  quality.
JO  Food Processing: Techniques and Technology
AU  Shulgina, L.V.
AU  Davletshina, T.A.
AU  Zagorodnaya, G.I.
PY  2013
IS  28
PB  Kemerovo State University