1.
Bozhko N, Tischenko V, Pasichnyi V, Shubina Y, Kyselov O, Marynin A, Strashynskyi I. The quality characteristics of sausage prepared from different ratios of fish and duck meat. Potr. S. J. F. Sci. [Internet]. 2021 Jan. 28 [cited 2025 Apr. 3];15:26-32. Available from: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482