Meretukova, F. N., & Abregova, N. V. (2021). Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology. Maykop State Technological University.
Chicago Style (17th ed.) CitationMeretukova, F. N., and N. V. Abregova. Research of Quality Indicators of Semi-finished Turkey Meat Products Prepared Using Sous-vide Technology. Maykop State Technological University, 2021.
MLA (9th ed.) CitationMeretukova, F. N., and N. V. Abregova. Research of Quality Indicators of Semi-finished Turkey Meat Products Prepared Using Sous-vide Technology. Maykop State Technological University, 2021.
Warning: These citations may not always be 100% accurate.