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pro vyhledávání: '"Erna Ajanovic"'
Autor:
Marija Zunabovic, A A Mary Ochome, Aleksandra Martinovic, Erna Ajanovic, Mirjana Bojanic-Rasovic, J Konrad Domig, Sigrid Mayrhofer
Publikováno v:
Genetika, Vol 50, Iss 2, Pp 465-482 (2018)
Traditional production of fermented dairy products in Montenegro is carried out without adding defined starter cultures. This way of production involves lactic acid bacteria (LAB) that are normally present in the raw milk and production environment.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcff312cf8bebe35811a17c7d268d38b
https://doi.org/10.2298/gensr1802465b
https://doi.org/10.2298/gensr1802465b
