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Information × Registration Number 0207U002284, 0105U002055 , R & D reports Title Improvement of the guality for porous food products popup.stage_title Head Zakharenko V.O., Registration Date 23-01-2007 Organization Kharkov State Academy of Food Technology and Management popup.description2 The investigahin of porous structure of an egg shell is carried out. He process of waporafing moisture during the storage of eggs is theoretically reviewed.The methods of frerecashing the term of eggs storage depending on the penetration coefficient of a shell. The modified method of delermining general porosity and method of determining differentionary porosity of bakery and confectionary products is worked out. Product Description popup.authors popup.nrat_date 2020-04-02 Close