[1]
Bozhko, N., Tischenko, V., Pasichnyi, V., Shubina, Y., Kyselov, O., Marynin, A. and Strashynskyi, I. 2021. The quality characteristics of sausage prepared from different ratios of fish and duck meat. Potravinarstvo Slovak Journal of Food Sciences. 15, (Jan. 2021), 26–32. DOI:https://doi.org/10.5219/1482.