The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus

Djerovski, Jelena; Radulović, Zorica; Obradović, Dragojlo B.; Pudja, Predrag

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eNauka > Rezultati > The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus

Naziv:	The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus
Autori:	Djerovski, Jelena; Radulović, Zorica ; Obradović, Dragojlo B.; Pudja, Predrag
Godina:	2006
Publikacija:	Prehrambena industrija - mleko i mlečni proizvodi
ISSN:	0353-6564 Prehrambena industrija Pretraži identifikator
Izdavač:	Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Tip rezultata:	Naučni članak
Kolacija:	vol. 17 br. 3-4 str. 55-61
VBS COBISS:	33148687
URI:	https://enauka.gov.rs/handle/123456789/232763 https://plus.cobiss.net/cobiss/sr/sr/bib/33148687#izum.si http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=33148687 http://aspace.agrif.bg.ac.rs/handle/123456789/1311
M-kategorija:	Mp kategorija će biti prikazana naknadno.

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