University of Novi Sad-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2022

  1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Meat Science, Vol. 183

2021

  1. Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

    IOP Conference Series: Earth and Environmental Science