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Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter
| Naziv: | Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter | Autori: | Iličić, Mirela   ; Bjekić, Maja; Milanović, Spasenija ; Vukić, Vladimir ; Kanurić, Katarina ; Vukić, Dajana |
Godina: | 2019 | Publikacija: | Acta Periodica Technologica | ISSN: | 1450-7188 Acta periodica technologica Pretraži identifikator |
Izdavač: | Novi Sad : Faculty of Tehnology | Tip rezultata: | Naučni članak | Kolacija: | vol. 50 br. 50 str. 86-92 | DOI: | 10.2298/apt1950086i | Scopus-ID: | 2-s2.0-85078955578 | VBS COBISS: | 13837833 | URI: | https://plus.cobiss.net/cobiss/sr/sr/bib/13837833#izum.si https://enauka.gov.rs/handle/123456789/162325 |
URL: | https://doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950086I.pdf | Izvor metapodataka: | Migracija | M-kategorija: | 24M24 - Vodeći nacionalni časopis kategorije M24 |
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