%0 Journal Article
%T MICROBIOLOGICAL PARAMETERS OF THE FERMENTED PRODUCT FROM BAIKAL OMUL, MADE WITH THE USE OF LACTIC ACID BACTERIA
%A Nikiforova, A.P.
%A Khamagaeva, I.S.
%K : fish, baikal omul, quality, food safety, microbiological indicators, lactic acid bacteria, microflora, 16S rRNA
%J Fisheries
%D 2022
%N 2022
%P 4
%I FSBI &quot;TSUREN&quot;