Bal-Prylypko, Larysa, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, and Maryna Nazarenko. “Justification and Development of Biotechnology of Cooked Sausage Products for Health Purposes”. In Innovative Approaches in Food Processing and Sustainability, edited by Olesia Priss, Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko, Iryna Ivanova, et al., 113–145. Tallinn, Estonia: Scientific Route OÜ®, 2025. Accessed June 15, 2026. https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/97.