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Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheesesTerzić-Vidojević, Amarela ...Source: Lebensmittel-Wissenschaft + Technologie. - ISSN 0023-6438 (Vol. 63, 2015, str. 298-306)Type of material - article, component partPublish date - 2015Language - englishCOBISS.SI-ID - 4529016
Author
Terzić-Vidojević, Amarela |
Tonković, Katarina |
Leboš Pavunc, Andreja |
Beganović, Jasna |
Strahinić, Ivana |
Kojić, Milan, mikrobiolog |
Veljović, Katarina |
Golić, Nataša |
Kos, Blaženka |
Čadež, Neža, biotehnologinja |
Gregurek, Ljerka |
Šušković, Jagoda |
Raspor, Peter |
Topisirović, Ljubiša
Topics
siri |
mehki siri |
mikrobiota sira |
starter kulture |
mlečnokislinske bakterije
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Terzić-Vidojević, Amarela | ![]() |
Tonković, Katarina | ![]() |
Leboš Pavunc, Andreja | ![]() |
Beganović, Jasna | ![]() |
Strahinić, Ivana | ![]() |
Kojić, Milan, mikrobiolog | ![]() |
Veljović, Katarina | ![]() |
Golić, Nataša | ![]() |
Kos, Blaženka | ![]() |
Čadež, Neža, biotehnologinja | 18332 |
Gregurek, Ljerka | ![]() |
Šušković, Jagoda | ![]() |
Raspor, Peter | 04001 |
Topisirović, Ljubiša | ![]() |
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