BOZHKO, N.; TISCHENKO, V.; PASICHNYI, V.; MATSUK, Y. Analysis of the possibility of fish and meat raw materials combination in products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 647–655, 2020. DOI: 10.5219/1372. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1372. Acesso em: 13 jul. 2024.