TY  JOUR
TI  Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage
KW  Meat industry
KW  processed meat
KW  meat products safety
KW  carcinogenic agents
KW  preservation
JO  Foods and Raw Materials
PY  2020
IS  8
PB  Кемеровский государственный университет