![Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses]()
Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheesesTerzić-Vidojević, Amarela; Tonković, Katarina; Leboš Pavunc, Andreja; Beganović, Jasna; Strahinić, Ivana; Kojić, Milan; Veljović, Katarina; Golić, Nataša; Kos, Blaženka; Čadež, Neža; Gregurek, Ljerka; Šušković, Jagoda; Raspor, Peter; Topisirović, Ljubiša · LWT - Food Science and Technology · 2015