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Identification and characterization of natural lactic microflora of home made white cheese from Sjenica / Identifikacija i karakterizacija prirodnih izolata bakterija mlečne kiseline iz sjeničkog sira
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
A total of 160 isolates of lactic acid bacteria (LAB) were obtained from samples taken at various stages of the manufacture and ripening (nine months) of home made white cheese from Sjenica (a traditional raw mixed cow's ...