For citations:
Patieva A.M., Patieva S.V., Khatko Z.N., Kolotiy T.B., Shirokova A.S. Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology. New Technologies. 2024;20(4):45-60. (In Russ.) https://doi.org/10.47370/2072-0920-2024-20-4-45-60
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