STORAGE OF SALMONELLA, ESHIRICHIA AND STAPHYLOCOCCUS IN SOME DAIRY PRODUCTS DURING ITS STORAGE AT DIFFERENT TEMPERATURES.

dc.contributor.author	Shaikulov Hamza Shodievich
dc.contributor.author	Bobokandova Mehriniso Fazliddinovna
dc.date.accessioned	2025-12-31T15:36:55Z
dc.date.issued	2023-02-13
dc.description.abstract	The article discusses the preservation of salmonella, Escherichia coli and staphylococci in cottage cheese when stored at room conditions (at a temperature of 20-24°C) and in a refrigerator (at a temperature of +3°C.). The main attention is paid to the identification of the terms of survival of crops in cottage cheese during interval studies.
dc.format	application/pdf
dc.identifier.uri	https://scholarexpress.net/index.php/wbph/article/view/2152
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/49238
dc.language.iso	eng
dc.publisher	Scholar Express Journals
dc.relation	https://scholarexpress.net/index.php/wbph/article/view/2152/1855
dc.rights	https://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	World Bulletin of Public Health; Vol. 19 (2023): WBPH; 136-141
dc.source	2749-3644
dc.subject	S. enteritidis gartneri
dc.subject	E. coli
dc.subject	Staphylococcus aureus
dc.subject	Staphylococcus epidermidis
dc.title	STORAGE OF SALMONELLA, ESHIRICHIA AND STAPHYLOCOCCUS IN SOME DAIRY PRODUCTS DURING ITS STORAGE AT DIFFERENT TEMPERATURES.
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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