APA stil citiranja

Zdolec, N., Filipović, I., Cvrtila, Ž., Marić, A., Jankuloski, D., Kozačinski, L., & Njari, B. (2011). Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese: Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese. Veterinarski arhiv (Tisak), p. 1.

Chicago stil citiranja

Zdolec, Nevijo, Ivana Filipović, Željka Cvrtila, Aleks Marić, Dean Jankuloski, Lidija Kozačinski, and Bela Njari. "Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese: Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese." 2011: 1.

MLA stil citiranja

Zdolec, Nevijo, et al. "Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese: Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese." 2011: 1.