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2020 | 1 |
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SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.
Food Technol Biotechnol. 2020 Jun;58(2):128-137. doi: 10.17113/ftb.58.02.20.6439.
Food Technol Biotechnol. 2020.
PMID: 32831565
Free PMC article.
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.
Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, Pleadin J, Gobin I, Dragičević TL, Markov K.
Frece J, et al.
Food Technol Biotechnol. 2016 Jun;54(2):129-134. doi: 10.17113/ftb.54.02.16.4418.
Food Technol Biotechnol. 2016.
PMID: 27904402
Free PMC article.
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