2026. MODELING OF CONDUCTIVE FRYING OF MINCED MEAT PRODUCTS AT REDUCED HEATING SURFACE TEMPERATURES. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE». 1 (39) (May 2026), 192–203. DOI:https://doi.org/10.31359/2312.3990.2026.39.1.192.