11. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheeseGiuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, izvirni znanstveni članek Ključne besede: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy Celotno besedilo (povezava drugam) |
12. Enumration, isolation, and identification of bifidobacteria from dairy productsEva Vlková, Vojtěch Rada, Iva Trojanová, 2004, izvirni znanstveni članek Ključne besede: milk products, dairy products, microbiology, bifidobacteria, enumeration, identification, isolation Celotno besedilo (povezava drugam) |
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14. Milk production in the post-genomic eraPolona Frajman, Peter Dovč, 2004, pregledni znanstveni članek Ključne besede: milk production, technological properties, lactoproteins, molecular genetics, quantitative trait loci, QTL, genomics, micro array Celotno besedilo (povezava drugam) |
15. Use of mono- and sesquiterpenes for characterisation of mountain cheesesGiuseppe Zeppa, Manuela Giordano, Marta Bertolino, Vincenzo Gerbi, 2004, izvirni znanstveni članek Ključne besede: milk products, cheese, ricotta, characterisation, terpenes, sesquiterpenes, markers Celotno besedilo (povezava drugam) |
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17. Staphylococcus pseudintermedius septicemia in puppies after elective cesarean sectionMaja Zakošek, Tanja Švara, Irena Zdovc, Bojan Papić, Jana Avberšek, Darja Kušar, Janko Mrkun, 2019, izvirni znanstveni članek Ključne besede: staphylococcal infections, whole genome sequencing, milk, dogs Celotno besedilo (datoteka, 1,24 MB) |
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