“TECHNOLOGY OF COOKING MEAT DISHES FROM «SOUS VIDE» PORK AND THEIR SENSORY ANALYSIS” (2026) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (2 (36), pp. 53–66. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/99 (Accessed: 11 April 2026).