Additional Titles: Lactic acid bacteria in traditional dry sausage production
Milchsäurebakterien in der Herstellung von traditionellen Dauerwürsten
I batteri lattici nella produzione delle tradizionali salsicce a lunga conservazione
Las bacterias del ácido láctico en la producción de los chorizos crudo-fermentados tradicionales

المؤلفون: Ana Žgomba Maksimović, Nataša Hulak, Miljenka Vuko, Vjera Kovačević, Mirna Mrkonjić Fuka, Ivica Kos

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume XVII; Issue 6

مصطلحات الفهرس: bakterije mliječne kiseline; fermentirane kobasice; domaće ili divlje životinje, lactic acid bacteria; fermented sausages; domestic or wild animals, Milchsäurebakterien; Würste; Wild€eisch, batteri lattici; salsicce; selvaggina, bacterias del ácido láctico; chorizos; caza, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/152388
https://hrcak.srce.hr/file/224319
https://hrcak.srce.hr/file/224318