Culture-Independent Quantitative Approach to Monitoring the Dynamics of Bacterial Population During Istrian Cheese Ripening.
| Autor: | Fuka, Mirna Mrkonjić1,2 mfuka@agr.hr, Engel, Marion2, Skelin, Andrea1, Matijašić, Bojana Bogovič3, Redžepović, Sulejman1, Schloter, Michael2 |
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| Zdroj: | Food Technology & Biotechnology. Jul/Sep2013, Vol. 51 Issue 3, p414-421. 8p. |
| Databáze: | Business Source Ultimate |
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