“TECHNOLOGY OF COOKING MEAT DISHES FROM «SOUS VIDE» PORK AND THEIR SENSORY ANALYSIS”, ПТТХВРГТ, no. 2 (36), pp. 53–66, Mar. 2026, Accessed: May 26, 2026. [Online]. Available: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/99