Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2024;9(4):360-366. https://doi.org/10.21323/2414-438X-2024-9-4-360-366

For citation:

Ramadhani A.M., Suryati T., Apriantini A. Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning. Theory and practice of meat processing. 2024;9(4):360-366. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-360-366