Bal-Prylypko, L.; Slobodianiuk, N.; Ryabovol, M.; Holembovska, N.; Ustymenko, I.; Nikolayenko, M.; Tolok, H.; Nazarenko, M. Justification and Development of Biotechnology of Cooked Sausage Products for Health Purposes. In Innovative approaches in food processing and sustainability; Priss, O., Ed.; Scientific Route OÜ®: Tallinn, Estonia, 2025; pp. 113-145. https://doi.org/10.21303/978-9908-9706-2-2.ch6.