[1]
Topchiі O. et al. 2025. THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT. Human and nation’s health. 3, 4 (Dec. 2025), 84–98. DOI:https://doi.org/10.31548/humanhealth.4.2025.84.