Zobrazeno 1 - 1
of 1
pro vyhledávání: '"pH i koeficijent zrelosti"'
Autor:
Mijačević, Zora, Bulajić, Snežana
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
In this article the prevalence of lactic acid bacteria through the production and ripening period of autochthonous Sjenica cheese was reviewed. The activity of main LAB group was evaluated by pH changes and evolution of ripening coefficient. U radu j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::9afddc9f12bb4742e99d26bd75b5b259
https://hdl.handle.net/21.15107/rcub_veterinar_824
https://hdl.handle.net/21.15107/rcub_veterinar_824
