Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms
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| Datum: | 2015 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | Englisch |
| Veröffentlicht: |
2015
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| Schriftenreihe: | Biotechnologia Acta |
| Online Zugang: | http://jnas.nbuv.gov.ua/article/UJRN-0000419353 |
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| Назва журналу: | Library portal of National Academy of Sciences of Ukraine | LibNAS |
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Library portal of National Academy of Sciences of Ukraine | LibNAS| _version_ | 1859520716762775552 |
|---|---|
| author | L. V. Bal-Prylypko B. I. Leonova |
| author_facet | L. V. Bal-Prylypko B. I. Leonova |
| author_sort | L. V. Bal-Prylypko |
| collection | Open-Science |
| first_indexed | 2025-07-18T01:16:03Z |
| format | Article |
| id | open-sciencenbuvgovua-58572 |
| institution | Library portal of National Academy of Sciences of Ukraine | LibNAS |
| language | English |
| last_indexed | 2025-07-18T01:16:03Z |
| publishDate | 2015 |
| record_format | dspace |
| series | Biotechnologia Acta |
| spelling | open-sciencenbuvgovua-585722024-04-16T12:39:34Z Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms L. V. Bal-Prylypko B. I. Leonova 2410-7751 2015 en Biotechnologia Acta http://jnas.nbuv.gov.ua/article/UJRN-0000419353 Article |
| spellingShingle | Biotechnologia Acta L. V. Bal-Prylypko B. I. Leonova Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title | Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title_full | Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title_fullStr | Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title_full_unstemmed | Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title_short | Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| title_sort | decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms |
| url | http://jnas.nbuv.gov.ua/article/UJRN-0000419353 |
| work_keys_str_mv | AT lvbalprylypko decreasingofsodiumnitritecontentincookedsausagesusingdenitrifyingmicroorganisms AT bileonova decreasingofsodiumnitritecontentincookedsausagesusingdenitrifyingmicroorganisms |