00641naa#a2200169#i#4500001001500000005001700015011001400032100004100046101000800087102000700095200011500102210004600217215001000263608002700273675014500300856002600445EN\\bibl\3555920241128173156.4##a2308-4057##a20200410b2020####ek#y0engy0150####ca0#aENG##aRU1#aVolatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storageeJournal article1#aKemerovocKemerovo State Universityd2020##a7 с.##aJournal article2local##aХимическая технология. Химическая промышленность. Родственные отрасли. 66zENG4#avestnik-pses.kemsu.ru