1.
Mushtruk M, Palamarchuk I, Palamarchuk V, Gudzenko M, Slobodyanyuk N, Zhuravel D, Petrychenko I, Pylypchuk О. Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives. Potr. S. J. F. Sci. [Internet]. 2023 Mar. 23 [cited 2026 May 2];17:242-55. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845