APA (7th ed.) Citation

Patieva, A. M., Patieva, S. V., Khatko, Z. N., Kolotiy, T. B., & Shirokova, A. S. (2025). Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology. Maykop State Technological University.

Chicago Style (17th ed.) Citation

Patieva, A. M., S. V. Patieva, Z. N. Khatko, T. B. Kolotiy, and A. S. Shirokova. Investigation of Technological Parameters of Guinea Fowl, Muscovy Duck and Turkey Meat for the Production of Culinary Products Using Sous-vide Technology. Maykop State Technological University, 2025.

MLA (9th ed.) Citation

Patieva, A. M., et al. Investigation of Technological Parameters of Guinea Fowl, Muscovy Duck and Turkey Meat for the Production of Culinary Products Using Sous-vide Technology. Maykop State Technological University, 2025.