Thawing process calculation of egg ingredients particles in minced meat

V. P. Agafonychev; V. N. Makhonina

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About the Authors

V. P. Agafonychev
All-Russian Scientific Research Institute for Poultry Processing Industry — Branch of The All Russian Poultry Research and Technological Institute” of the RAS
Russian Federation

Valerii P. Agafonychev — doctor of technical sciences, Chief Researcher, «Laboratory of sausage and culinary products technology based on poultry and eggs», 141552, Moscow Region, Solnechnogorsky District, settlement Rzhavki, Tel: +7–495–944–63–13

V. N. Makhonina
All-Russian Scientific Research Institute for Poultry Processing Industry — Branch of The All Russian Poultry Research and Technological Institute” of the RAS
Russian Federation

Valentina N. Makhonina — candidate of technical sciences, Leading Researcher, «Laboratory of sausage and culinary products technology based on poultry and eggs», 141552, Moscow Region, Solnechnogorsky District, settlement Rzhavki, Tel: +7–495–944–52–20

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For citation: Agafonychev V.P., Makhonina V.N. Thawing process calculation of egg ingredients particles in minced meat. Theory and practice of meat processing. 2019;4(4):28-32. https://doi.org/10.21323/2414-438X-2019-4-4-28-32

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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