TY  JOUR
TI  STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING
KW  Bacteria
KW  eukaryotic microorganisms
KW  food products
KW  seeding
KW  spoilage
KW  DNA barcoding
KW  DNA metabarcoding
JO  Foods and Raw Materials
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PY  2018
IS  6
PB  Кемеровский государственный университет