Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates

by Dimitrijević-Branković Suzana, Baras Josip
Published 2001-01-01

HACCP and quality system in the food processing industry

by Turubatović Lazar, Vranić Vojin, Baras Josip K.
Published 2002-01-01

Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate

by Rakin Marica B., Baras Josip K., Vukašinović Maja S.
Published 2005-01-01

The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

by Rakin Marica, Baras Josip K., Vukašinović Maja, Maksimović Milan
Published 2004-01-01

Ethanol is a strategic raw material

by Baras Josip K., Gaćeša Slobodan B., Pejin Dušanka J.
Published 2002-01-01

The significance and possibility of functional food production

by Dimitrijević-Branković Suzana I., Baras Josip K., Bojović Jaroslav
Published 2002-01-01

The influence of a cryoprotective medium containing glycerol on the lyophilization of lactic acid bacteria

by Tršić-Milanović Nada, Kodžić Aleksandar, Baras Josip, Dimitrijević-Branković Suzana
Published 2001-01-01