title: [Sanitaro-bacteriologic evaluation of the use of animal blood in the manufacture of fish sausages].
authors.forename: L V
authors.initials: LV
authors.lastname: Shul'gina
authors.forename: L M
authors.initials: LM
authors.lastname: Galkina
authors.forename: Iu P
authors.initials: IuP
authors.lastname: Shul'gin
authors.forename: V F
authors.initials: VF
authors.lastname: Mikhaleva
authors.forename: A P
authors.initials: AP
authors.lastname: Iarochkin
mesh_terms: D000818:Animals; D001407:Bacillus / Q000302:isolation & purification*; D001769:Blood / Q000382:microbiology*; D005202:Asia, Eastern; D005396:Fish Products / Q000592:standards*; D005516:Food Microbiology; D005524:Food Technology / Q000592:standards; D012800:Siberia; D013210:Staphylococcus / Q000302:isolation & purification*
vernacular_title: Sanitarno-bakteriologicheskaia otsenka ispol'zovaniia krovi zhivotnykh pri proizvodstve rybnykh kolbas.