Scientific paper - Original scientific paper
Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
Food Technology and Biotechnology, 54 (2016), 2; 129-134. https://doi.org/10.17113/ftb.54.02.16.4418


Cite this document

Frece, J., Vrdoljak, M., Filipčić, M., Jelić, M., Čanak, I., Jakopović, Ž. ... Markov, K. (2016). Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology, 54. (2), 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece, Jadranka, et al. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology, vol. 54, no. 2, 2016, pp. 129-134. https://doi.org/10.17113/ftb.54.02.16.4418

Frece, Jadranka, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević and Ksenija Markov. "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks." Food Technology and Biotechnology 54, no. 2 (2016): 129-134. https://doi.org/10.17113/ftb.54.02.16.4418

Frece, J., et al. (2016) 'Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks', Food Technology and Biotechnology, 54(2), pp. 129-134. doi: 10.17113/ftb.54.02.16.4418

Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, and sur.. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks. Food Technology and Biotechnology [Internet]. 2016 [cited 2024 July 13];54(2):129-134. doi: 10.17113/ftb.54.02.16.4418

J. Frece, et al., "Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks", Food Technology and Biotechnology, vol. 54, no. 2, pp. 129-134, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:737949. [Accessed: 13 July 2024]