Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

✍ Scribed by Golić, Nataša; Čadež, Neža; Terzić-Vidojević, Amarela; Šuranská, Hana; Beganović, Jasna; Lozo, Jelena; Kos, Blaženka; Šušković, Jagoda; Raspor, Peter; Topisirović, Ljubiša

• Book ID: 123550286
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 507 KB
• Volume: 166
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2013.05.032