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The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
The study of lactic acid bacteria isolated from natural sources
Orlova T.N., Dorofeev R.V., Meshcheryakova G.S.
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
Norms of the main microorganisms levels in brine
Sviridenko G.M., Zaharova M.B., Sviridenko G.M., Zakharova M.B.
Investigation of the Brevibacteriumlines properties.
Perfil'ev G.D., Mordvinova V.A., Chubenko A.V., Matevosyan L.S., Perfil'ev G.D., Mordvinova, V.A., Chubenko A.V., Matevosyan L.S.
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
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