HOLEMBOVSKA, N.; VOLKHOVA, T.; DOROZHKO, V.; MAMCHUR, R. THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE TECHNOLOGY OF THE PRODUCTION OF COOKED SAUSAGE PRODUCTS. European Science, [S. l.], v. 3, n. sge27-03, p. 72–83, 2024. DOI: 10.30890/2709-2313.2024-27-00-031. Disponível em: https://desymp.promonograph.org/index.php/sge/article/view/sge27-00-031. Acesso em: 21 nov. 2024.