MICROBIOLOGICAL PROPERTIES OF ARTISANAL CHEESE (BIENO
SIRENJE)
Vesna Levkov*, Vladimir Kakurinov
Key words: Artisanal cheese, Mesophilic count, LAB,
Coliform bacteria, Yeasts and moulds.
Key words: Artisanal cheese, Mesophilic count, LAB,
Coliform bacteria, Yeasts and moulds.
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Journal of Hygienic Engineering and Design
Vesna Levkov, Vladimir Kakurinov (2012).
Microbiological properties of artisanal cheese (Bieno sirenje).
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