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Bal-Prylypko, L., Nikolayenko, M., Ustymenko, I., Zhurenko , D., & Leonova, B. (2024). Justification of the use of non-traditional vegetable raw materials in the technology of boiled sausage products for herodietical purposes. Human and Nation’s Health, 1, 39-53. https://doi.org/10.31548/humanhealth.1.2024.39