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Characteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist type
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2001)
Starter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures ...