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 [Internet]. 2019 Jul. 2 [cited 2026 Apr. 24];17(1):97-104. Available from: https://js.ugd.edu.mk/index.php/YFA/article/view/2781