Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Definition of meat-mincing systems parameters «conditional cohesion»

UDC 637.072.(32)

Definition of meat-mincing systems parameters «conditional cohesion»

Angelyuk V.P., Popov P.S.

In the article the authors describe the construction of the device making possible the way of defining “conditional cohesion” parameters taking an example of meat-sausage mince with combined lard and poultry mince of mechanical additional coating.
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Keywords: reological properties, cohesion, conditional cohesion, meat-mincing systems

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