Fuka, M. M., Wallisch, S., Engel, M., Welzl, G., Havranek, J., & Schloter, M. (2013). Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses. Public Library of Science.
Citación estilo ChicagoFuka, Mirna Mrkonjić, Stefanie Wallisch, Marion Engel, Gerhard Welzl, Jasmina Havranek, y Michael Schloter. Dynamics of Bacterial Communities During the Ripening Process of Different Croatian Cheese Types Derived From Raw Ewe's Milk Cheeses. Public Library of Science, 2013.
Cita MLAFuka, Mirna Mrkonjić, et al. Dynamics of Bacterial Communities During the Ripening Process of Different Croatian Cheese Types Derived From Raw Ewe's Milk Cheeses. Public Library of Science, 2013.