Hasil Pencarian - Ljubisa Topisirovic

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  1. 1
    PRINCIPLES OF LABELLING OF AUTOCHTONOUS CHEESES WITH GEOGRAPHICAL ORIGIN

    PRINCIPLES OF LABELLING OF AUTOCHTONOUS CHEESES WITH GEOGRAPHICAL ORIGIN oleh Mihailo Ostojić, Ljubiša Topisirović

    Diterbitkan 2006-09-01
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  2. 2
    Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

    Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products oleh Jovanka Lukic, Amarela Terzic-Vidojevic, Jelena Lozo, Milan Kojic, Ljubisa Topisirovic, Ivana Strahinic

    Diterbitkan 2013-01-01
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  3. 3
    Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain

    Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp. lactis BGBM50 Strain oleh Nemanja Mirkovic, Zorica Radulovic, Gordana Uzelac, Jelena Lozo, Dragojlo Obradovic, Ljubisa Topisirovic, Milan Kojic

    Diterbitkan 2015-01-01
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  4. 4
    Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

    Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures oleh Maja Tolinacki, Milica Nikolic, Katarina Veljovic, Snezana Jovanovic, Ognjen Macej, Ljubisa Topisirovic, Amarela Terzic-Vidojevic

    Diterbitkan 2013-01-01
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  5. 5
    Antimicrobial Activity of Bacillus sp. Natural Isolates and Their Potential Use in the Biocontrol of Phytopathogenic Bacteria

    Antimicrobial Activity of Bacillus sp. Natural Isolates and Their Potential Use in the Biocontrol of Phytopathogenic Bacteria oleh Tanja Berić, Milan Kojić, Slaviša Stanković, Ljubiša Topisirović, Giuliano Degrassi, Michael Myers, Vittorio Venturi, Djordje Fira

    Diterbitkan 2012-01-01
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  6. 6
    Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

    Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese oleh Ksenija Uroić, Milica Nikolić, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, Brankica Filipić, Marija Miljković, Nataša Golić, Ljubiša Topisirović, Neža Čadež, Peter Raspor, Jagoda Šušković, Blaženka Kos

    Diterbitkan 2014-01-01
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