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  1. 1
    method for determination of level of filling sausage batons with minced meat and length

    method for determination of level of filling sausage batons with minced meat and length von OSCHYPOK IHOR MYKOLAIOVYCH, ZANICHKOVSKA LIUBOV VOLODYMYRIVNA, YAROSHEVYCH VOLODYMYR IHOROVYCH

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  2. 2
    GRADIENT METHOD FOR OPTIMUM ARRANGEMENT OF HEAT SOURCES WITH PRESET GEOMETRICAL AND PHYSICAL CHARACTERISTICS OF HEAT EQUIPMENT OF MEAT INDUSTRY

    GRADIENT METHOD FOR OPTIMUM ARRANGEMENT OF HEAT SOURCES WITH PRESET GEOMETRICAL AND PHYSICAL CHARACTERISTICS OF HEAT EQUIPMENT OF MEAT INDUSTRY von OSCHYPOK IHOR MYKOLAIOVYCH, ZANICHKOVSKA LIUBOV VOLODYMYRIVNA, YAROSHEVYCH VOLODYMYR IHOROVYCH

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  3. 3
    METHOD FOR MAKING COOKED-SMOKED SAUSAGES AND SAUSAGES OF SALAMI TYPE

    METHOD FOR MAKING COOKED-SMOKED SAUSAGES AND SAUSAGES OF SALAMI TYPE von PROVOROVA TETIANA IHORIVNA, PASICHNYI VASYL MYKOLAIOVYCH, BASYSTA MARYNA OLEKSANDRIVNA, YAROSHEVYCH VOLODYMYR IHOROVYCH

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  4. 4
    DEVICE FOR MEASUREMENT OF TEMPERATURE OF SAUSAGE STICKS

    DEVICE FOR MEASUREMENT OF TEMPERATURE OF SAUSAGE STICKS von OSCHYPOK IHOR MYKOLAIOVYCH, ZANICHKOVSKA LIUBOV VOLODYMYRIVNA, YAROSHEVYCH VOLODYMYR IHOROVYCH

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