Drašković Berger, M., Vakula, A., Tepić Horecki, A., Peulić, T., Jokanović, M., Kocić-Tanackov, S., . . . Šumić, Z. (2022). Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(7), 570. https://doi.org/10.1177/10820132211036308
Style de citation ChicagoDrašković Berger, Mirna, et al. "Physico-chemical and Microbiological Changes During the Cabbage Hybrid Bravo Heads Fermentation: Salt, Temperature and Starter Culture Influence." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 7 (2022): 570. https://dx.doi.org/10.1177/10820132211036308.
Style de citation MLADrašković Berger, Mirna, et al. "Physico-chemical and Microbiological Changes During the Cabbage Hybrid Bravo Heads Fermentation: Salt, Temperature and Starter Culture Influence." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 7, 2022, p. 570.