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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 [Internet]. 2025 Dec. 22 [cited 2026 Aug. 23];3(4):84-98. Available from: https://humanhealth.nubip.edu.ua/index.php/hnh/article/view/150