TY  JOUR
TI  SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
KW  Raw milk
KW  cheeses
KW  chemical composition
KW  period of the year
KW  microorganisms
KW  biological safety
KW  quality
KW  microbiological indicators
KW  storage
JO  Food Processing: Techniques and Technology
AU  Buyanova, I.V.
AU  D'jachenko, S.A.
PY  2013
IS  31
PB  Kemerovo State University