SANDULACHI, E.; MACARI, A.; BULGARU, V.; GHENDOV-MOSANU, A.; STURZA, R. The role of basil, thyme and tarragon in reducing the content of nitrite in meat products. JOURNAL OF ENGINEERING SCIENCE, [S. l.], v. 30, n. 1, p. 178–186, 2023. DOI: 10.52326/jes.utm.2023.30(1).15. Disponível em: https://press.utm.md/index.php/jes/article/view/31. Acesso em: 15 sep. 2026.