For citations:

Danilchuk T.N., Efremova Yu.G., Barkovskaya I.A. Creation of Meat Products with Increased Biological Value using Chicken Liver and Nut Pulp. Health, Food & Biotechnology. 2019;1(2):62-76. (In Russ.) https://doi.org/10.36107/hfb.2019.i2.s256