OSHCHYPOK, I.; KUSHNIRUK, H.; MASLIICHUK, O. .; VIVCHARUK, O. .; PAUK , O. Improvement of the model of structural-mechanical and thixotropic properties of meat batters. Technology audit and production reserves, [S. l.], v. 1, n. 3(87), p. 38–44, 2026. DOI: 10.15587/2706-5448.2026.353165. Disponível em: https://journals.uran.ua/tarp/article/view/353165. Acesso em: 4 mar. 2026.