%0 Journal Article
%T Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
%A Koksharov, A.A.
%A Mayurnikova, L.A.
%A Plastun, A.D.
%A Davydenko, N.I.
%A Krapiva, T.V.
%K Sous vide technology, beef meat, quality, review, histology, modes, micr ostructure, organoleptic properties
%J Food Processing: Techniques and Technology
%D 2024
%N 54
%P 15
%I Kemerovo State University