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Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties.
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Terzić-Vidojević A, et al. Among authors: topisirovic l. Food Res Int. 2020 Oct;136:109494. doi: 10.1016/j.foodres.2020.109494. Epub 2020 Jun 30. Food Res Int. 2020. PMID: 32846575 Review.
Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.
Golić N, Cadež N, Terzić-Vidojević A, Suranská H, Beganović J, Lozo J, Kos B, Sušković J, Raspor P, Topisirović L. Golić N, et al. Among authors: topisirovic l. Int J Food Microbiol. 2013 Sep 2;166(2):294-300. doi: 10.1016/j.ijfoodmicro.2013.05.032. Epub 2013 Jun 24. Int J Food Microbiol. 2013. PMID: 23973841
Characterization of microflora in homemade semi-hard white Zlatar cheese.
Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L. Terzic-Vidojevic A, et al. Among authors: topisirovic l. Int J Food Microbiol. 2007 Feb 28;114(1):36-42. doi: 10.1016/j.ijfoodmicro.2006.10.038. Epub 2006 Dec 19. Int J Food Microbiol. 2007. PMID: 17182146
67 results