TY  JOUR
TI  Study of the structural and rheological characteristics of squid mince  with the addition of structured fillers
KW  squid
KW  hydrolysate of squid skin
KW  minced meat
KW  complex food additive
KW  structured filler
KW  rheological properties
JO  Vestnik of Astrakhan State Technical University. Series: Fishing industry
AU  Alshevsky, D..
AU  Mosharova, M..
AU  Alshevskaya, M..
AU  Ustich, V.I.
PY  2025
IS  2025
PB  Astrakhan State Technical University