Topchiі Oksana; Buyachok Тaras; KRYZHOVA , Yuliya; CHERNYUSHOK , Olga; SHUBINA , Yevheniya. 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, Київ, Україна, v. 3, n. 4, p. 84–98, 2025. DOI: 10.31548/humanhealth.4.2025.84. Disponível em: https://humanhealth.nubip.edu.ua/index.php/hnh/article/view/150. Acesso em: 28 dec. 2025.