TY  JOUR
TI  MICROBIOLOGICAL PARAMETERS OF THE FERMENTED PRODUCT FROM BAIKAL OMUL, MADE WITH THE USE OF LACTIC ACID BACTERIA
KW  : fish
KW  baikal omul
KW  quality
KW  food safety
KW  microbiological indicators
KW  lactic acid bacteria
KW  microflora
KW  16S rRNA
JO  Fisheries
AU  Nikiforova, A.P.
AU  Khamagaeva, I.S.
PY  2022
IS  2022
PB  FSBI "TSUREN"