Frece, J., Vrdoljak, M., Filipčić, M., Jelić, M., Čanak, I., Jakopović, Ž. ... Markov, K. (2016). Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology, 54. (2), 129-134. doi: 10.17113/ftb.54.02.16.4418
Frece, Jadranka, et al. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology, vol. 54, no. 2, 2016, pp. 129-134. https://doi.org/10.17113/ftb.54.02.16.4418
Frece, Jadranka, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević and Ksenija Markov. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology 54, no. 2 (2016): 129-134. https://doi.org/10.17113/ftb.54.02.16.4418
Frece, J., et al. (2016) 'Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks', Food Technology and Biotechnology, 54(2), pp. 129-134. doi: 10.17113/ftb.54.02.16.4418
Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, and sur.. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology [Internet]. 2016 [cited 2024 December 03];54(2):129-134. doi: 10.17113/ftb.54.02.16.4418
J. Frece, et al., "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks", Food Technology and Biotechnology, vol. 54, no. 2, pp. 129-134, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:737949. [Accessed: 03 December 2024]