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 [Internet]. 2024 May 30 [cited 2026 Jan. 26];337(3(2):415-9. Available from: https://heraldts.khmnu.edu.ua/index.php/heraldts/article/view/565