Open AccessScientific researches results usage in the equipment creation for poultry carcass portioning
Author(s) -
Artem Maksimov,
A.I. Kiryukhin,
A.V. Moiseyev
Publication year - 2019
Language(s) - English
Resource type - Conference proceedings
DOI - 10.30975/978-5-9909889-2-7-2019-1-1-147-153
Subject(s) - computer science , poultry meat , business , chemistry , food science