STEPANOVA, TETIANA; STARYNSKYI, OLEH. 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, [S. l.], v. 337, n. 3(2), p. 415–419, 2024. DOI: 10.31891/2307-5732-2024-337-3-63. Disponível em: https://heraldts.khmnu.edu.ua/index.php/heraldts/article/view/565. Acesso em: 26 jan. 2026.