THE ROLE OF BASIL, THYME AND TARRAGON IN REDUCING THE CONTENT OF NITRITE IN MEAT PRODUCTS
Reducing the content of nitrites and nitrates in food, including meat and meat products is a current issue. More and more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines the issue of reducing nitrite content in meat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2023-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/31/15-pdf |