(1)
STEPANOVA, T.; STARYNSKYI, O. RELEVANCE OF THE USE OF PLANT-BASED INGREDIENTS WITH THE PURPOSE OF REDUCING THE CONTENT OF NITRITE COMPOUNDS IN MEAT PRODUCTS. Herald of Khmelnytskyi National University. Technical sciences 2024, 337 (3(2), 415-419. https://doi.org/10.31891/2307-5732-2024-337-3-63.