Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
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J. Frece | Iva Dolenčić Špehar | S. Kalit | M. Jelić | Biljana Radeljević | M. Vrdoljak | Milna Tudor Kalit | Sandra Mandinić