For citations:

Abdullaeva A.M., Blinkova L.P., Seriogin I.G., Ambrazhevich U.V. Microbiological parameters of the air environment in the drying chambers of raw smoked sausage products after UV irradiation and ozonation. Health, Food & Biotechnology. 2021;3(1):35-44. (In Russ.) https://doi.org/10.36107/hfb.2021.i1.s95