Преглед тема: "Lactic acid bacteria"
Приказ резултата 1-5 од 5
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The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)
(Elsevier Sci Ltd, Oxford, 2011) -
Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
(Academic Press Ltd- Elsevier Science Ltd, London, 2014) -
A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak
(Elsevier Science Bv, Amsterdam, 2008)