Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese
Аутори
Vasilev, DraganRadulović, Zorica
Mirković, Nemanja
Kekuš, Dušan
Petrušić, Milica
Čobanović, Nikola
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуИзвор:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013, 2013, 293-298Издавач:
- Belgrade : Institute of Meat Hygiene and Technology
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Vasilev, Dragan AU - Radulović, Zorica AU - Mirković, Nemanja AU - Kekuš, Dušan AU - Petrušić, Milica AU - Čobanović, Nikola PY - 2013 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3588 PB - Belgrade : Institute of Meat Hygiene and Technology C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013 T1 - Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese SP - 293 EP - 298 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3588 ER -
@conference{ author = "Vasilev, Dragan and Radulović, Zorica and Mirković, Nemanja and Kekuš, Dušan and Petrušić, Milica and Čobanović, Nikola", year = "2013", publisher = "Belgrade : Institute of Meat Hygiene and Technology", journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013", title = "Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese", pages = "293-298", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3588" }
Vasilev, D., Radulović, Z., Mirković, N., Kekuš, D., Petrušić, M.,& Čobanović, N.. (2013). Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013 Belgrade : Institute of Meat Hygiene and Technology., 293-298. https://hdl.handle.net/21.15107/rcub_veterinar_3588
Vasilev D, Radulović Z, Mirković N, Kekuš D, Petrušić M, Čobanović N. Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013. 2013;:293-298. https://hdl.handle.net/21.15107/rcub_veterinar_3588 .
Vasilev, Dragan, Radulović, Zorica, Mirković, Nemanja, Kekuš, Dušan, Petrušić, Milica, Čobanović, Nikola, "Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10th - 12th June 2013 (2013):293-298, https://hdl.handle.net/21.15107/rcub_veterinar_3588 .