Zobrazeno 1 - 7
of 7
pro vyhledávání: '"probiotic ability"'
Autor:
Zorica Radulović, Tanja Petrović, Viktor Nedović, Suzana Dimitrijević, Nemanja Mirković, Milica Petrušić, Dušanka Paunović
Publikováno v:
Mljekarstvo, Vol 60, Iss 2, Pp 86-93 (2010)
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified
Externí odkaz:
https://doaj.org/article/b5700c62818e4f2eb55b05dddc3e3061
Akademický článek
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Autor:
Seratlić, Sanja V.
Publikováno v:
Универзитет у Београду
Ponašanje preživele populacije ćelija soja Lb. plantarum 564 zasejane u MRS bujonu nakon dejstva pulsirajućih električnih polja (PEP) različitog intenziteta, praćeno je putem izotermalne kalorimetrije, merenjem optičke gustine i ukupnog broja
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=nardusnacion::8f448c43ed3edb42a50ff01cfdae65d9
https://nardus.mpn.gov.rs/handle/123456789/6366
https://nardus.mpn.gov.rs/handle/123456789/6366
Autor:
Radulović, Z., Petrović, T., Nedović, V., Suzana Dimitrijevic-Brankovic, Mirković, N., Petrušić, M., Paunović, D.
Publikováno v:
Mljekarstvo
Scopus-Elsevier
Mljekarstvo, Vol 60, Iss 2, Pp 86-93 (2010)
Scopus-Elsevier
Mljekarstvo, Vol 60, Iss 2, Pp 86-93 (2010)
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::129b7aaae0c0e021174bf2fa64fa00d9
https://hdl.handle.net/21.15107/rcub_agrospace_2139
https://hdl.handle.net/21.15107/rcub_agrospace_2139
Autor:
Zorica Radulović, Tanja Petrović, Viktor Nedović, Suzana Dimitrijević, Nemanja Mirković, Milica Petrušić, Dušanka Paunović
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 60
Issue 2
Volume 60
Issue 2
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::0e1c569fc2642fb764c32c64f1afab82
https://hrcak.srce.hr/55147
https://hrcak.srce.hr/55147
Autor:
Radulović, Zorica, Petrović, Tanja, Paunović, Dušanka, Mirković, Nemanja, Obradović, Dragojlo B.
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties of cheese, but their probio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::43200a4efd0ede38a80e4f7239c6cfe2
http://aspace.agrif.bg.ac.rs/bitstream/id/676/1780.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/676/1780.pdf
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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