TY  JOUR
TI  Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
KW  Sous vide technology
KW  beef meat
KW  quality
KW  review
KW  histology
KW  modes
KW  micr ostructure
KW  organoleptic properties
JO  Food Processing: Techniques and Technology
AU  Koksharov, A.A.
AU  Mayurnikova, L.A.
AU  Plastun, A.D.
AU  Davydenko, N.I.
AU  Krapiva, T.V.
PY  2024
IS  54
PB  Kemerovo State University