%0 Journal Article
%T DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
%A Shulgina, L.V.
%A Davletshina, T.A.
%A Zagorodnaya, G.I.
%K Shrimp meat, frozen products, amino acid, blackening, biological value, quality.
%J Food Processing: Techniques and Technology
%D 2013
%N 28
%P 4
%I Kemerovo State University