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Topchiі O., Buyachok Т., Kryzhova , Y., Chernyushok , O., & Shubina , Y. (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), 84-98. https://doi.org/10.31548/humanhealth.4.2025.84