ПРИЛИПКО, Т.; РУСНАК, Л. METHODS OF TEACHING THE COURSE "FOOD MICROBIOLOGY" AND THE FORMATION OF GENERAL SUBJECT COMPETENCIES FOR HIGHER EDUCATION STUDENTS MAJORING IN "FOOD TECHNOLOGY". SWorldJournal, [S. l.], v. 3, n. 28-03, p. 19–25, 2024. DOI: 10.30888/2663-5712.2024-28-00-037. Disponível em: https://sworldjournal.com/index.php/swj/article/view/swj28-00-037. Acesso em: 5 apr. 2025.