PASICHNYI, V.; MARYNIN, A.; IEPISHKIN, S.; SHUBINA, Y.; MOROZ, O. Justification of the use of a technological food additive with transglutaminase for stabilization of mince systems of cooked sausage products. Technology audit and production reserves, [S. l.], v. 2, n. 3(88), p. 38–43, 2026. DOI: 10.15587/2706-5448.2026.357682. Disponível em: https://journals.uran.ua/tarp/article/view/357682. Acesso em: 9 may. 2026.