LEBSKA Т., GRIGORIEVA Л. and KARPOVEC П. (2010) “The peculiarities of chemical composition and prospect of the use of dietary addition ‘Skvamarin’”, Commodity science. Technologies. Engineering, 9(1), pp. 67–73. vailable at: https://journals.knute.edu.ua/commodities-and-markets/article/view/1526 (ccessed: 16 February 2026).