For citations:

Aldabergenova N., Kassenov A. PHYSICOCHEMICAL CHANGES IN BEEF, LAMB, AND CHICKEN COOKED USING THE SOUS-VIDE METHOD. Bulletin of Shakarim University. Technical Sciences. 2025;(1(17)):210-217. (In Kazakh) https://doi.org/10.53360/2788-7995-2025-1(17)-27