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Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
Food Technology and Biotechnology, 54 (2016), 2; 129-134. https://doi.org/10.17113/ftb.54.02.16.4418


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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, br. 2, 2016, str. 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 i Ksenija Markov. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology 54, br. 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), str. 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, i sur.. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology [Internet]. 2016. [pristupljeno 26.05.2024.];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, br. 2, str. 129-134, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:737949. [Citirano: 26.05.2024.]

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