Для цитирования:
, , , , , , . Теория и практика переработки мяса. 2024;9(2):153-159. https://doi.org/10.21323/2414-438X-2024-9-2-153-159
For citation:
Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W. Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat. Theory and practice of meat processing. 2024;9(2):153-159. https://doi.org/10.21323/2414-438X-2024-9-2-153-159