00750naa#a2200193#i#4500001001500000005001700015011001400032100004100046102000700087200013300094210003200227215001000259608002700269675006500296686011500361700003200476700002500508856002300533EN\\bibl\5098120240703092553.3##a0131-6184##a20220614b2022####ek#y0engy0150####ca##aRU1#aMICROBIOLOGICAL PARAMETERS OF THE FERMENTED PRODUCT FROM BAIKAL OMUL, MADE WITH THE USE OF LACTIC ACID BACTERIAeJournal article1#aMoscowcFSBI "TSUREN"d2022##a4 с.##aJournal article2local##aРыболовство и его результаты. 639.2##aТехнология переработки сырья водного происхождения. 69.512grnti#1aNikiforovagAnna Platonovna#1aKhamagaevagIrina S.4#atsuren.editorum.ru