1.
Rudiuk V, Pasichnyi V. Assessment of function-technological and rheological parameters of consistency stabilisers for dairy protein-fat systems for the production of semi-smoked sausages. TAPR [Internet]. 2023Jun.30 [cited 2026Jan.24];3(3(71):41-5. Available from: https://journals.uran.ua/tarp/article/view/283465