Smagina M.N., Smagin D.A. The rate of temperature increase in the inner layers of meat products during heat treatment in steam-air environments. Proceedings of the Voronezh State University of Engineering Technologies. 2023;85(3):17-27. (In Russ.) https://doi.org/10.20914/2310-1202-2023-3-17-27
Email this article (Login required)
Email the author (Login required) 
Post a Comment (Login required)
Editor-in-Chief
Popov V.N.FSBEE HE “Voronezh state university of engineering technologies”
Address: 19, Revolution av., 11 Voronezh 394000 Russia.
Tel.: 8 920 432 16 57
E-mail: vestnikvgta@mail.ru
