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  1. 1
    Lactose fermentation at Camembert, made by classic and stabilised

    Lactose fermentation at Camembert, made by classic and stabilised by Bogdan Perko

    Published 2002-01-01
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    Article
  2. 2
    Effect of prolonged storage on microbiological quality of raw milk

    Effect of prolonged storage on microbiological quality of raw milk by Bogdan Perko

    Published 2011-06-01
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  3. 3
    Izdelava probiotičnega sira z dodatkom Lactobacillus gasseri LF221(Rifr) in K7(Rifr)

    Izdelava probiotičnega sira z dodatkom Lactobacillus gasseri LF221(Rifr) in K7(Rifr) by Bogdan PERKO, Bojana BOGOVIČ MATIJAŠIĆ, Irena ROGELJ

    Published 2002-08-01
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