[Microbiological characteristics of boiled sausages during their production].
D000818:Animals; D001407:Bacillus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D005516:Food Microbiology; D005524:Food Technology; D008460:Meat; D008461:Meat Products; D013211:Staphylococcus aureus / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification; D013552:Swine
Mikrobiologicheskaia kharakteristika varenykn kolbas v protsesse ikh proizvodstva.