IMPROVEMENT OF THE PRODUCTION TECHNOLOGY OF MEAT PRODUCTS WITH THE ADDITION OF FUNCTIONAL COMPONENTS. Journal of Agriculture and Plant Sciences, [S. l.], v. 17, n. 2, p. 31–37, 2020. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/3279. Acesso em: 9 may. 2026.