HOLEMBOVSKA, Nataliia; SLOBODIANIUK, Nataliia; ISRAELIAN, Valentyna; DOROZHKO, Vladyslav; GRYSHCHENKO, Sergii; GRUNTKOVSKYI, Mykola; MYKHALSKA, Vita; DROZD, Petro. Technology improvement of cooked sausage products with the addition of non-traditional raw materials. In: SERDIUK, Marina et al. Innovative approaches in food processing and sustainability. Tallinn, Estonia: Scientific Route OÜ®,2025. p. 318–352. DOI: 10.21303/978-9908-9706-2-2.ch15. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/106. Acesso em: 15 june. 2026.