HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS. Journal of Agriculture and Plant Sciences, [S. l.], v. 17, n. 1, p. 97–104, 2019. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/2781. Acesso em: 9 may. 2026.