%0 Journal Article
%T DETERMINATION OF EXPIRATION DATE OF FROZEN CULINARY PRODUCTS DERIVED FROM AZOV SEA GOBIIDAE USING SOUS VIDE TECHNOLOGY
%A Krivonos, O.N.
%A Dolganova, N.V.
%A Bogomolova, V.V.
%K Sous-Vide, optimal technological parameters, thermal processing, fish culinary product, Gobiidae, mathematical modeling, mathematical model, organoleptic evaluation, expiration date
%J Fisheries
%D 2021
%N 2021
%P 6
%I FSBI &quot;TSUREN&quot;