Grba, S., Stehlik-Tomas, V., Šehović, Đ., & Romac, S. (1995). The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei: The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei : (in pure and mixed cultures). Prehrambeno-tehnološka i biotehnološka revija, p. 3.
Chicago stil citiranjaGrba, Slobodan, Vesna Stehlik-Tomas, Đurđica Šehović, and Saša Romac. "The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei: The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei : (in pure and mixed cultures)." 1995: 3.
MLA stil citiranjaGrba, Slobodan, Vesna Stehlik-Tomas, Đurđica Šehović, and Saša Romac. "The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei: The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei : (in pure and mixed cultures)." 1995: 3.