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	1.	[The levels of mercury in fish industry]. [electronic resource] by Kim, I N Shtan'ko, T I Producer: 20090521 In: Gigiena i sanitariia no. 1 Availability: No items available. Save to lists Add to cart (remove)
	2.	[Microbiological rationale for using whey on salting salmon caviar]. [electronic resource] by Kim, I N Shtan'ko, T I Producer: 20110714 In: Gigiena i sanitariia no. 2 Availability: No items available. Save to lists Add to cart (remove)

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