Plasmid content and bacteriocin production by five strains of Lactococcus lactis isolated from semi-hard homemade cheese.

MLA

Strahinic, Ivana, et al. “Plasmid Content and Bacteriocin Production by Five Strains of Lactococcus Lactis Isolated from Semi-Hard Homemade Cheese.” Canadian Journal of Microbiology, vol. 52, no. 11, Nov. 2006, pp. 1110–20. EBSCOhost, https://doi.org/10.1139/W06-072.

APA

Strahinic, I., Fira, D., Jovcic, B., Kojic, M., & Topisirovic, L. (2006). Plasmid content and bacteriocin production by five strains of Lactococcus lactis isolated from semi-hard homemade cheese. Canadian Journal of Microbiology, 52(11), 1110–1120. https://doi.org/10.1139/W06-072

Chicago

Strahinic, Ivana, Djordje Fira, Branko Jovcic, Milan Kojic, and Ljubisa Topisirovic. 2006. “Plasmid Content and Bacteriocin Production by Five Strains of Lactococcus Lactis Isolated from Semi-Hard Homemade Cheese.” Canadian Journal of Microbiology 52 (11): 1110–20. doi:10.1139/W06-072.