“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”, JAPS, vol. 17, no. 1, pp. 97–104, Jul. 2019, Accessed: Apr. 24, 2026. [Online]. Available: https://js.ugd.edu.mk/index.php/YFA/article/view/2781