1. Galkin, A.V., Trepalina, E. (2018). The determination of species of meat raw materials and species composition of finished products by PCR. Myasnoi ryad, 1(71), 36. (In Russian)
2. Khvylya, S.I., Pchelkina, V.A. (2014). The falsifying additives in boiled sausages. Production Quality Control, 2, 43–48. (In Russian)
3. GOST R52427–2005 «Meat industry. Food products. Terms and definitions». Moscow: Standartinform. 2006. — 32 p. (In Russian)
4. Timoshenko, N.V., Patieva, A.M., Patieva, S.V. (2015). The guidelines for laboratory and practical work «Identification of the qualitative composition of meat products. Krasnodar: KubGAU. — 32 p. (In Russian)
5. Chernukha, I.M., Usanova, O. Ye. (2010). Methods for identifying muscle tissues in meat products. Vestnik of the Russian agricultural sciences, 6, 80–82. (In Russian)