Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures.

MLA

Hulak, Nataša, et al. “Indigenous Strains of Lactobacillus Isolated from the Istrian Cheese as Potential Starter Cultures.” Dairy / Mljekarstvo, vol. 66, no. 4, Oct. 2016, pp. 282–92. EBSCOhost, https://doi.org/10.15567/mljekarstvo.2016.0404.

APA

Hulak, N., Maksimović, A. Ž., Kaić, A., Skelin, A., & Fuka, M. M. (2016). Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures. Dairy / Mljekarstvo, 66(4), 282–292. https://doi.org/10.15567/mljekarstvo.2016.0404

Chicago

Hulak, Nataša, Ana Žgomba Maksimović, Ana Kaić, Andrea Skelin, and Mirna Mrkonjić Fuka. 2016. “Indigenous Strains of Lactobacillus Isolated from the Istrian Cheese as Potential Starter Cultures.” Dairy / Mljekarstvo 66 (4): 282–92. doi:10.15567/mljekarstvo.2016.0404.