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Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica / Karakterizacija prirodnih izolata bakterija mlečne kiseline iz Sjeničkog sira
(Faculty of Technology, Novi Sad, 2000)
Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control ...