For citations:
Kupriy A.S., Dunchenko N.I., Voloshina E.S. Scientific rationale of ingredients choice for functional fish pastes. Theory and practice of meat processing. 2021;6(1):66-77. https://doi.org/10.21323/2414-438X-2021-6-1-66-77
Kupriy A.S., Dunchenko N.I., Voloshina E.S. Scientific rationale of ingredients choice for functional fish pastes. Theory and practice of meat processing. 2021;6(1):66-77. https://doi.org/10.21323/2414-438X-2021-6-1-66-77