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Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese
| Title: | Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese | Authors: | Vasilev, Dragan   ; Radulović, Zorica; Mirković, Nemanja; Kekuš, Dušan; Petrušić, Milica; Čobanović, Nikola |
Issue Date: | 2013 | Publication: | International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013 | Publisher: | Belgrade : Institute of Meat Hygiene and Technology | Type: | Conference Paper | ISBN: | 978-86-82547-07-5  Search Idenfier |
Collation: | str. 293-298 | URI: | https://enauka.gov.rs/handle/123456789/884930 https://vet-erinar.vet.bg.ac.rs/handle/123456789/3588 |
M-category: | Mp. category will be shown later |
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