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

Views: 30


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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