A new course for improving qualification of the specialistsin the area «Ecological safety of cheese and butter production»has been opened at the All Russian Research Instituteof Cheese and Butter Making

Authors: KRAVChENKO EF¹, MURAShOVA LS¹, VOLKOVA TA¹, Kravchenko EF¹, Murashova LS¹, Volkova TA¹
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Issue: No 9 (2010)
Pages: 75-75
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325704
ID: 325704

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