Lactose fermentation at Camembert, made by classic and stabilised technology
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000473013/Details |
|---|---|
| Matična publikacija: |
Mljekarstvo 52 (2002), 1 ; str. 5-18 |
| Glavni autor: | Perko, Bogdan (-) |
| Vrsta građe: | Članak |
| Jezik: | eng |
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