THE NUMBER AND COMPOSITION OF YEASTS AND MOULDS DEVELOPING IN BEATEN CHEESE PRODUCED IN INDUSTRIAL CAPACITY.
| Autor: | Levkov, Vesna1 vesna.levkov.1@istoc.ukim.mk, Beličovska, Daniela1, Eftimova, Elena1 |
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| Zdroj: | Macedonian Journal of Animal Science. 2022, Vol. 12 Issue 1/2, p65-71. 7p. |
| Databáze: | Academic Search Ultimate |
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