-transparent.png){kind=logo}
Investigation of bacterial contamination in curds and sour cream, and experimental studies on survival rate of a number of pathogenic and opportunistic microorganisms in these products have permitted standardization of the products with respect to coliform bacteria. A permissible level has been determined for bacterial contamination of curds and sour cream.
Related Publications
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
January 1985,
Gigiena i sanitariia,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
September 1979,
Voenno-meditsinskii zhurnal,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
May 1958,
Techniques hospitalieres, medico-sociales et sanitaires,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
November 1986,
Zhurnal mikrobiologii, epidemiologii i immunobiologii,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
October 1975,
Gigiena i sanitariia,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
November 1922,
The Journal of hygiene,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
January 1960,
Voprosy pitaniia,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
January 1973,
Biomedical engineering,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
May 1953,
Monthly bulletin of the Ministry of Health and the Public Health Laboratory Service,
L I Kalamkarova, and
P S Nikov, and
K I Bilialova, and
R M Rakhimberlina, and
V I Zhiglov
January 1973,
Laboratornoe delo,
