Sandulachi, E., Macari, A., Bulgaru, V., Ghendov-Mosanu, A., & Sturza, R. (2023). The role of basil, thyme and tarragon in reducing the content of nitrite in meat products. JOURNAL OF ENGINEERING SCIENCE, 30(1), 178–186. https://doi.org/10.52326/jes.utm.2023.30(1).15