A system approach to simulation of individual food products
https://doi.org/10.21323/2414-438X-2020-5-3-12-17
Abstract
About the Authors
A. B. LisitsynRussian Federation
Andrey B. Lisitsyn — doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, Scientific supervisor
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–95–11
I. M. Chernukha
Russian Federation
Irina M. Chernukha — doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–97–18
M. A. Nikitina
Russian Federation
Marina A. Nikitina — candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies
109316, Moscow, Talalikhina str., 26 Tel: +7–495–676–92–14
References
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Review
For citations:
Lisitsyn A.B., Chernukha I.M., Nikitina M.A. A system approach to simulation of individual food products. Theory and practice of meat processing. 2020;5(3):12-17. https://doi.org/10.21323/2414-438X-2020-5-3-12-17