Manufacturing of safe and high quality milk products: microbiological aspects of managing
- Авторлар: Sorokina N.P.1, Sorokina NP1
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Мекемелер:
- Шығарылым: № 2 (2011)
- Беттер: 30-31
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287801
- ID: 287801
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Аннотация
Principle factors that effect on the quality and safety of fermented milk products including curds are outlined in the article. Obligatory components for monitoring phages at milk processing plants are shown.
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