Study of the microbial population of minced meat used for the production of raw smoked sausage using high-throughput sequencing

Vsyo o myase ◽  
2021 ◽  
pp. 64-67
Author(s):  
E.V. Zayko ◽  
◽  
Yu.K. Yushina ◽  
E.V. Gruzdev ◽  
A.V. Beletsky ◽  
...  
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