STEPANOVA, TETIANA, and OLEH 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 337, no. 3(2) (May 30, 2024): 415–419. Accessed January 26, 2026. https://heraldts.khmnu.edu.ua/index.php/heraldts/article/view/565.