GLUED INTESTINAL FILMS FROM BEEF RAW MATERIAL RESOURCE-SAVING TECHNOLOGIES IMPROVEMENT BY PHYSICAL AND CHEMICAL CROSS-LINKING. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (39), p. 68–81, 2026. DOI: 10.31359/2312.3990.2026.39.1.68. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/256. Acesso em: 6 jun. 2026.