TECHNOLOGY OF COOKING MEAT DISHES FROM «SOUS VIDE» PORK AND THEIR SENSORY ANALYSIS. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 2 (36), p. 53–66, 2026. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/99. Acesso em: 11 apr. 2026.