Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

by Tušar Livija, Kropf Irena Leonida, Cencič Avrelija
Published 2016-12-01

Methodological approaches for unraveling ill-natured moments of generally good-natured Saccharomyces cerevisiae

by Zupan Jure, Matos Tadeja, Cencič Avrelija, Raspor Peter
Published 2013-01-01