Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology

F. N. Meretukova; N. V. Abregova

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Meretukova F.N., Abregova N.V. Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology. New Technologies. 2021;17(2):48-55. (In Russ.) https://doi.org/10.47370/2072-0920-2021-17-2-48-55

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

F. N. Meretukova
FSBEI HE «Maykop State Technological University»
Russian Federation

Fatima N. Meretukova, an associate professor of the Department of Food Technology and Catering

191 Pervomayskaya str., Maykop, the Republic of Adygea, 385000

N. V. Abregova
FSBEI HE «Maykop State Technological University»
Russian Federation

Natalya V. Abregova, a 3 year parttime Master student of the Department of Food Technology and Catering

191 Pervomayskaya str., Maykop, the Republic of Adygea, 385000

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