For citations:
Berdigaliuly S., Kulazhanov T.K., Koksharov A.A., Baybolova L.K., Davydenko N.I., Plastun A.D. Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method. The Journal of Almaty Technological University. 2023;(4):165-174. (In Russ.) https://doi.org/10.48184/2304-568X-2023-4-165-174
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