The research of parameters of electric current at electrocontact heating of culi-nary products
DOI:
https://doi.org/10.15587/1729-4061.2012.3937Keywords:
Electrocontact heating, frying, electric current, frequency, electro-conductivityAbstract
The article contains the results of experimental researches of kinetics of temperature, speeds of heating and change of electro-conductivity of standards from the natural chopped meat mass at the different types of electric currentReferences
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