{"title":"THE NUMBER AND COMPOSITION OF YEASTS AND MOULDS DEVELOPING IN BEATEN CHEESE PRODUCED IN INDUSTRIAL CAPACITY","authors":"V. Levkov, Daniela Beličovska, E. Eftimova","doi":"10.54865/mjas22121-2065l","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"71 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Macedonian Journal of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54865/mjas22121-2065l","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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