Bal-Prylypko L, Slobodianiuk N, Ryabovol M, et al. Justification and development of biotechnology of cooked sausage products for health purposes. In: Priss O, ed. Innovative Approaches in Food Processing and Sustainability. Scientific Route OÜ®; 2025:113-145. doi:10.21303/978-9908-9706-2-2.ch6