Antibiotic Resistance of Wild Enterococci Isolated from Travnički/Vlašićki Cheese, B&H

Author:

Alkić-Subašić Mersiha,Jurković Josip,Tahmaz Jasmina,Dizdarević Tarik,Đulančić Nermina,Martinović Aleksandra,Mehmeti Ibrahim,Sarić Zlatan,Narvhus Judith,Abrahamsen Roger

Publisher

Springer International Publishing

Reference57 articles.

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2. Abd El-Salam, M.H., Alichanidis, E.: Cheese varieties ripened in brine. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. (eds.) Cheese: Chemistry, Physics and Microbiology, pp. 227–249. Elsevier Academic Press, London (2004)

3. Alichanidis, E.: Cheeses ripened in brine. In: McSweeney, P.L.H. (ed.) Cheese Problems Solved, pp. 330–342. CRC Press, Cambridge (2007)

4. Alichanidis, E., Polychroniadou, A.: Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. Dairy Sci. Technol. 88, 495–510 (2008)

5. Bintsis, T., Robinson, R.K.: A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem. 88(3), 435–441 (2004)

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