The elaboration of inhibition methods in the formation processes of N-nitrosoamines in the meat products [Articol]

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dc.contributor.authorVîrlan, Valeriana
dc.date.accessioned2022-04-21T11:07:31Z
dc.date.available2022-04-21T11:07:31Z
dc.date.issued2017
dc.identifier.citationVÎRLAN, Valeriana. The elaboration of inhibition methods in the formation processes of N-nitrosoamines in the meat products. In: Ecological and environmental chemistry: international conference . Ediția 6, 2-3 martie 2017, Chișinău. Chisinau, Republic of Moldova: Academy of Sciences of Moldova, 2017, p. 222.en
dc.identifier.urihttps://msuir.usm.md/handle/123456789/6177
dc.language.isoenen
dc.publisherAcademia de Ştiinţe a Moldoveien
dc.titleThe elaboration of inhibition methods in the formation processes of N-nitrosoamines in the meat products [Articol]en
dc.typeArticleen

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