%0 Journal Article
%T Study of the structural and rheological characteristics of squid mince  with the addition of structured fillers
%A Alshevsky, D..
%A Mosharova, M..
%A Alshevskaya, M..
%A Ustich, V.I.
%K squid, hydrolysate of squid skin, minced meat, complex food additive, structured filler, rheological properties
%J Vestnik of Astrakhan State Technical University. Series: Fishing industry
%D 2025
%N 2025
%P 8
%I Astrakhan State Technical University