Kiš, M.; Zdolec, N.; Kazazić, S.; Vinceković, M.; Jurić, S.; Dobranić, V.; Oštarić, F.; Marić, I.; Mikulec, N.
Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese. Fermentation 2023, 9, 441.
https://doi.org/10.3390/fermentation9050441
AMA Style
Kiš M, Zdolec N, Kazazić S, Vinceković M, Jurić S, Dobranić V, Oštarić F, Marić I, Mikulec N.
Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese. Fermentation. 2023; 9(5):441.
https://doi.org/10.3390/fermentation9050441
Chicago/Turabian Style
Kiš, Marta, Nevijo Zdolec, Snježana Kazazić, Marko Vinceković, Slaven Jurić, Vesna Dobranić, Fabijan Oštarić, Ivan Marić, and Nataša Mikulec.
2023. "Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese" Fermentation 9, no. 5: 441.
https://doi.org/10.3390/fermentation9050441
APA Style
Kiš, M., Zdolec, N., Kazazić, S., Vinceković, M., Jurić, S., Dobranić, V., Oštarić, F., Marić, I., & Mikulec, N.
(2023). Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese. Fermentation, 9(5), 441.
https://doi.org/10.3390/fermentation9050441
