1.
Topchiі O, Buyachok Т, Kryzhova Y, Chernyushok O, Shubina Y. THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT. HNH. 2025;3(4):84-98. doi:10.31548/humanhealth.4.2025.84