T. STEPANOVA and O. STARYNSKYI, “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, vol. 337, no. 3(2), pp. 415–419, May 2024, doi: 10.31891/2307-5732-2024-337-3-63.