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, pp. 26–32. doi: 10.5219/1482.