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Selection and application of autochthonous functional starter cultures in traditional Croatian fermented sausages.

Published on Jan 1, 2013in international food research journal
Nevijo Zdolec10
Estimated H-index: 10
,
Vesna Dobranić5
Estimated H-index: 5
+ 1 AuthorsS. Vučinic1
Estimated H-index: 1
Abstract
  • References (37)
  • Citations (10)
References37
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#1Nevijo Zdolec (University of Zagreb)H-Index: 10
#2Ivana RačićH-Index: 6
Last.Silvio ŠpičićH-Index: 10
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#1Vesna Dobranić (University of Zagreb)H-Index: 5
#2Nevijo Zdolec (University of Zagreb)H-Index: 10
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#1Esther Marty (Biotechnology Institute)H-Index: 2
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#2Katarzyna Neffe (Warsaw University of Life Sciences)H-Index: 1
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#1Régine Talon (INRA: Institut national de la recherche agronomique)H-Index: 40
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#2Mehmet Öztürk (Abant Izzet Baysal University)H-Index: 4
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27 CitationsSource
#1Nevijo Zdolec (University of Zagreb)H-Index: 10
#2Ivana Filipović (University of Zagreb)H-Index: 7
Last.Bela Njari (University of Zagreb)H-Index: 7
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#2Nevijo ZdolecH-Index: 10
Last.D. SavićH-Index: 1
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#1Vesna Dobranić (University of Zagreb)H-Index: 5
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