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Theory and practice of meat processing

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Vol 5, No 1 (2020) CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE Abstract  PDF (Eng)  similar documents
Yuriy M. Berezovskiy, Igor A.  Korolev, Taras A. Sarantsev
"... crystallization, its modeling is currently based on the empirical dependence of the frozen water portion ..."
 
Vol 1, No 4 (2016) INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT Abstract  PDF (Eng)  similar documents
E. B. Bitueva, T. V. Biltrikova
"... It was established that inclusion of black radish homogenate into model minced meat from different ..."
 
Vol 5, No 1 (2020) ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn
"... twin of a food product is a mathematical (simulation) model that includes the whole variety of factors ..."
 
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