Šertović, E. (2019). Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture: Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture [Elektronička građa]. Food technology and biotechnology (Online), p. 7.
Chicago stil citiranjaŠertović, Edina. "Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture: Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture [Elektronička građa]." 2019: 7.
MLA stil citiranjaŠertović, Edina. "Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture: Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus La5 and yoghurt culture [Elektronička građa]." 2019: 7.