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For citation: Sakata R., Takeda S., Waga M. STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE. Theory and practice of meat processing. 2017;2(4):35-43. https://doi.org/10.21323/2414-438X-2017-2-4-35-43

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)