The application of autochthonous lactic acid bacteria in white brined cheese production
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000813591/Similar |
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| Matična publikacija: |
Mljekarstvo 61 (2011), 1 ; str. 15-25 |
| Glavni autor: | Radulović, Zorica (-) |
| Ostali autori: | Miočinović, Jelena, biotehnologinja (-), Puđa, Predrag, Barać, Miroljub B., Miloradović, Zorana, Paunović, Dušanka, Obradović, Dragojlo, mikrobiolog |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Radulović, Z., Miočinović, J., Puđa, P., Barać, M. B., Miloradović, Z., Paunović, D., & Obradović, D. (2011). The application of autochthonous lactic acid bacteria in white brined cheese production: The application of autochthonous lactic acid bacteria in white brined cheese production. Mljekarstvo, p. 1.
Chicago stil citiranjaRadulović, Zorica, Jelena Miočinović, Predrag Puđa, Miroljub B. Barać, Zorana Miloradović, Dušanka Paunović, and Dragojlo Obradović. "The application of autochthonous lactic acid bacteria in white brined cheese production: The application of autochthonous lactic acid bacteria in white brined cheese production." 2011: 1.
MLA stil citiranjaRadulović, Zorica, et al. "The application of autochthonous lactic acid bacteria in white brined cheese production: The application of autochthonous lactic acid bacteria in white brined cheese production." 2011: 1.