UDC
63

BRINE AS A SOURCE OF SECONDARY CONTAMINATION OF CHEESE Brine as a Source of Secondary Contamination of Cheese

Published in Cheese- and buttermaking · Pages 46–48 · Rubric: Information article
DOI: https://doi.org/10.21603/2073-4018-2025-2-21
Received: 08.04.2025 Accepted: 24.04.2025 Published: 12.05.2025 Language of publication: RUS
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