TY  JOUR
TI  POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES
KW  Energy efficiency
KW  conservation of resources
KW  the process of pan-frying
KW  electrical osmosis
KW  meat with high content of connective tissue
JO  Food Processing: Techniques and Technology
AU  Cherevko, A.I.
AU  Skrypnyk, V.A.
PY  2013
IS  29
PB  Kemerovo State University