Для цитирования:

Batman S.G., Sipahioğlu O., Yetim H. Evaluating the infrared technique as a novel drying method of the turkish pastirma. Теория и практика переработки мяса. 2025;10(2):177-188. https://doi.org/10.21323/2414-438X-2025-10-2-177-188

For citation:

Batman S.G., Sipahioğlu O., Yetim H. Evaluating the infrared technique as a novel drying method of the turkish pastirma. Theory and practice of meat processing. 2025;10(2):177-188. https://doi.org/10.21323/2414-438X-2025-10-2-177-188