Mladenović, K.G.; Grujović, M.Ž.; Kocić-Tanackov, S.D.; Bulut, S.; Iličić, M.; Degenek, J.; Semedo-Lemsaddek, T.
Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics. Microorganisms 2022, 10, 90.
https://doi.org/10.3390/microorganisms10010090
AMA Style
Mladenović KG, Grujović MŽ, Kocić-Tanackov SD, Bulut S, Iličić M, Degenek J, Semedo-Lemsaddek T.
Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics. Microorganisms. 2022; 10(1):90.
https://doi.org/10.3390/microorganisms10010090
Chicago/Turabian Style
Mladenović, Katarina G., Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, and Teresa Semedo-Lemsaddek.
2022. "Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics" Microorganisms 10, no. 1: 90.
https://doi.org/10.3390/microorganisms10010090
APA Style
Mladenović, K. G., Grujović, M. Ž., Kocić-Tanackov, S. D., Bulut, S., Iličić, M., Degenek, J., & Semedo-Lemsaddek, T.
(2022). Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics. Microorganisms, 10(1), 90.
https://doi.org/10.3390/microorganisms10010090