Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology
Introduction. The Russian poultry market is currently the most popular among consumers and a rapidly developing area that ensures food security for the country as a whole. Poultry products remain a familiar food for Russian consumers, which stabilizes consumer demand for this raw material. To meet p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2025-01-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/786 |
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