Dizdarević, T.; Sakić-Dizdarević, S.; Porcellato, D.; Sarić, Z.; Alkić-Subašić, M.; Abrahamsen, R.K.; Narvhus, J.A.
Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina. Fermentation 2023, 9, 1006.
https://doi.org/10.3390/fermentation9121006
AMA Style
Dizdarević T, Sakić-Dizdarević S, Porcellato D, Sarić Z, Alkić-Subašić M, Abrahamsen RK, Narvhus JA.
Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina. Fermentation. 2023; 9(12):1006.
https://doi.org/10.3390/fermentation9121006
Chicago/Turabian Style
Dizdarević, Tarik, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen, and Judith A. Narvhus.
2023. "Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina" Fermentation 9, no. 12: 1006.
https://doi.org/10.3390/fermentation9121006
APA Style
Dizdarević, T., Sakić-Dizdarević, S., Porcellato, D., Sarić, Z., Alkić-Subašić, M., Abrahamsen, R. K., & Narvhus, J. A.
(2023). Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina. Fermentation, 9(12), 1006.
https://doi.org/10.3390/fermentation9121006