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Journal: Microorganisms, 2022
Volume: 10
Number: 90
90
Article: Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics
Authors: by Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek and Teresa Semedo-Lemsaddek
Link: https://www.mdpi.com/2076-2607/10/1/90

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