RELEVANCE OF THE USE OF ENRICHED MILK-VEGETABLE ADDITIVES IN THE TECHNOLOGY OF MEAT CURED PRODUCTS AND PROSPECTS OF IMPORT SUBSTITUTION. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (39), p. 24–34, 2026. DOI: 10.31359/2312.3990.2026.39.1.24. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/252. Acesso em: 6 jun. 2026.