@article{Koksharov2024histological,
author={Koksharov, A.A. and Mayurnikova, L.A. and Plastun, A.D. and Davydenko, N.I. and Krapiva, T.V.},
title={Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation},
journal={Food Processing: Techniques and Technology},
publisher={Kemerovo State University},
year={2024},
pages={382-397},
volume={54},
issue={2},
}