IMPROVEMENT OF THE TECHNOLOGY FOR BEEF STEAKS WITH ENHANCED BIOLOGICAL VALUE USING A COMPLEX FOOD ADDITIVE. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (39), p. 158–172, 2026. DOI: 10.31359/2312.3990.2026.39.1.158. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/263. Acesso em: 19 aug. 2026.