Characterization of non-starter lactic acid bacteria in traditionally produced home-made radan cheese during ripening

Archives of Biological Sciences

Volumn 63, Issue 1, 2011, Pages 1-10

  Jokovic, Natasa ^a   Vukasinovic, Maja ^b   Veljovic, Katarina ^c   Tolinacki, Maja ^c   Topisirovic, L ^c  

^a Faculty of Technology   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c Institute of Molecular Genetics and Genetic Engineering   (Serbia)

Author keywords

(GTG)5 PCR; Homemade cheese; Non starter lactic acid bacteria; Radan Mt.; Ripening; Serbia

Indexed keywords

EID: 79959837784     PISSN: 03544664     EISSN: None     Source Type: Journal    
DOI: 10.2298/ABS1101001J     Document Type: Article

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