Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000472923/Similar |
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| Matična publikacija: |
Food technology and biotechnology 40 (2002), 4 ; str. 347-351 |
| Glavni autor: | Zambonelli, Carlo (-) |
| Ostali autori: | Chiavari, Cristiana (-), Benevelli, Marzia, Coloretti, Fabio |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
APA stil citiranja
Zambonelli, C., Chiavari, C., Benevelli, M., & Coloretti, F. (2002). Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods. Food technology and biotechnology.
Chicago stil citiranjaZambonelli, Carlo, Cristiana Chiavari, Marzia Benevelli, and Fabio Coloretti. "Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods." 2002.
MLA stil citiranjaZambonelli, Carlo, Cristiana Chiavari, Marzia Benevelli, and Fabio Coloretti. "Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods: Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods." 2002.