Natal’ja Jur’evna Sarbatova and Olga Vladimirovna Sycheva (2016) “THE USE OF MEAT OSTRICH AS A RAW MATERIAL FOR SPECIALTY PRODUCTS”, World Science, 1(3(7), pp. 77-79. Available at: https://rsglobal.pl/index.php/ws/article/view/996 (Accessed: 30June2025).