Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese

dc.creator	Vasilev, Dragan
dc.creator	Radulović, Zorica
dc.creator	Mirković, Nemanja
dc.creator	Kekuš, Dušan
dc.creator	Petrušić, Milica
dc.creator	Čobanović, Nikola
dc.date.accessioned	2024-01-26T10:37:58Z
dc.date.available	2024-01-26T10:37:58Z
dc.date.issued	2013
dc.identifier.isbn	978-86-82547-07-5
dc.identifier.uri	https://vet-erinar.vet.bg.ac.rs/handle/123456789/3588
dc.language.iso	en	sr
dc.publisher	Belgrade : Institute of Meat Hygiene and Technology	sr
dc.rights	openAccess	sr
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013	sr
dc.title	Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese	sr
dc.type	conferenceObject	sr
dc.rights.license	BY	sr
dc.citation.spage	293
dc.citation.epage	298
dc.description.other	Proceedings	sr
dc.identifier.fulltext	http://veterinar.vet.bg.ac.rs/bitstream/id/11539/bitstream_11539.pdf
dc.identifier.rcub	https://hdl.handle.net/21.15107/rcub_veterinar_3588
dc.type.version	publishedVersion	sr