Kalamkarova, L I <br/><br/>
[Microbiological characteristics of boiled sausages during their production].  [electronic resource] 

 -  Gigiena i sanitariia  Dec 1984 
 - 50-1 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0016-9900 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacillus--isolation & purification<br/>Bacteria--isolation & purification<br/>Food Microbiology<br/>Food Technology<br/>Meat<br/>Meat Products<br/>Staphylococcus aureus--isolation & purification<br/>Streptococcus--isolation & purification<br/>Swine