%0 Journal Article
%T POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES
%A Cherevko, A.I.
%A Skrypnyk, V.A.
%K Energy efficiency, conservation of resources, the process of pan-frying, electrical osmosis, meat with high content of connective tissue
%J Food Processing: Techniques and Technology
%D 2013
%N 29
%P 5
%I Kemerovo State University