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Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
"... of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality ..." | ||
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