@ARTICLE{
author={Terzic-Vidojevic Amarela I,Tonkovic Katarina,Pavunc Andreja Lebos,Beganovic Jasna,Strahinic Ivana D,Kojic Milan O,Veljovic Katarina B,Golic Natasa E,Kos Blazenka,Cadez Neza,Gregurek Ljerka,Suskovic Jagoda,Raspor Peter,Topisirovic Ljubisa M},
year={2015},
title={Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={63},
number={1},
pages={298-306},
document_type={Article},
} 

@ARTICLE{
author={Uroic Ksenija,Nikolic Milica J,Kos Blazenka,Pavunc Andreja Lebos,Beganovic Jasna,Lukic Jovanka M,Jovcic Branko U,Filipic Brankica V,Miljkovic Marija S,Golic Natasa E,Topisirovic Ljubisa M,Cadez Neza,Raspor Peter,Suskovic Jagoda},
year={2014},
title={Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={52},
number={2},
pages={232-241},
document_type={Article},
}