المؤلفون: Mirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, Melita Bacic, Irina Tanuwidjaja

المصدر: Food Technology and Biotechnology, Vol 59, Iss 1, Pp 63-73 (2021)

مصطلحات موضوعية: fermented sausages, native starter cultures, dairy origin, rep-PCR, sensory properties, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/373416; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/c89dff2bd04544f7a8be2e529ab6d588

المؤلفون: Mirna, Mrkonjic Fuka, Ivica, Kos, Ana Zgomba, Maksimovic, Melita, Bacic, Irina, Tanuwidjaja

المصدر: Food Technology and Biotechnology

مصطلحات موضوعية: native starter cultures, dairy origin, rep-PCR, food and beverages, sensory properties, fermented sausages, Original Scientific Papers

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::e29a15cd1bd3c5a5d87fa2e5e4c0b73f
https://pubmed.ncbi.nlm.nih.gov/34084081

المؤلفون: Melita Bacic, Irina Tanuwidjaja, Mirna Mrkonjić Fuka, Ana Žgomba Maksimović, Ivica Kos

المصدر: Food Technology and Biotechnology, Vol 59, Iss 1, Pp 63-73 (2021)

مصطلحات موضوعية: Microbiological culture, General Chemical Engineering, Flavour, fermented sausages, fermented sausages, native starter cultures, dairy origin, rep-PCR, sensory properties, Industrial and Manufacturing Engineering, Food processing and manufacture, law.invention, Probiotic, native starter cultures, Starter, dairy origin, law, rep-PCR, sensory properties, Food science, biology, Lactococcus lactis, food and beverages, Ripening, TP368-456, biology.organism_classification, Enterococcus durans, Fermentation, TP248.13-248.65, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebcbec83c35f920f4699eb6207e94377
https://www.bib.irb.hr/1150598