Researchers

Results 81-100 of 110
Issue DateTitleAuthor(s)TypeМp-cat.
2002The influence of various factors on milk clotting timeJovanović, Snežana  ; Maćej, Ognjen; Denin-Djurdjević, Jelena D.Article
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2002Co-precipitatesMaćej, Ognjen; Jovanović, Snežana  Article
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2002Improvement of production and quality of Sjenica cheeseSavić, Željko M.  ; Dozet, Natalija; Jovanović, Snežana  ; Maćej, OgnjenArticle
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2002The influence of GDL concentration on milk pH change during acid coagulationFetahagić, Safet; Maćej, Ognjen; Denin-Djurdjević, Jelena D.; Jovanović, Snežana  Article
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2002The influence of different factors on the syneresis and rheological properties of cheesesJovanović, Snežana  ; Maćej, Ognjen; Denin-Djurdjević, Jelena D.Article
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2002The influence of high temperatures on milk proteinsMaćej, Ognjen; Jovanović, Snežana  ; Denin-Djurdjević, Jelena D.Article
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2002Izvorni mliječni proizvodi kao organski proizvedena i geografski zaštićena hranaDozet, Natalija; Maćej, Ognjen; Jovanović, Snežana  Article
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2002Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powderDenin-Djurdjević, Jelena D.; Maćej, Ognjen; Jovanović, Snežana  Article
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2002The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]Maćej, Ognjen; Jovanović, Snežana  ; Djurdjević, J.D.D.Article
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2002Rennet of different origin - their influence on cheese quality, yield and market placeMaćej, Ognjen; Jovanović, Snežana  Article
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2002The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurtDenin-Djurdjević, Jelena D.; Maćej, Ognjen; Jovanović, Snežana  Article
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2001Biochemical changes during cheeses ripeningJovanović, Snežana  ; Maćej, Ognjen; Denin-Djurdjević, Jelena D.Article
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2001The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powderDenin-Djurdjević, Jelena D.; Maćej, Ognjen; Jovanović, Snežana  Article
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2001Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formedMaćej, Ognjen; Jovanović, Snežana  ; Denin, Jelena D.Article
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2001Physico-chemical aspects of acid coagulation of milkMaćej, Ognjen; Denin-Djurdjević, Jelena D.; Jovanović, Snežana  Article
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2001The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)Fetahagić, Safet; Maćej, Ognjen; Denin-Djurdjević, Jelena D.; Jovanović, Snežana  Article
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2000Modern trends in use of by-products in milk industryJovanović, Snežana  ; Maćej, Ognjen; Vukićević, Danijela M.Article
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2000The influence of sodium caseinate on the viscosity of ABT fermented skim milkMaćej, Ognjen; Vukićević, Danijela M.; Jovanović, Snežana  Article
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2000The comparative parameters of autochthonous and industrial manufacture of Sjenički cheeseSavić, Željko  ; Gligorijević, Zoran; Maćej, Ognjen; Dozet, Natalija; Jovanović, Snežana  Article
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2000Production of dairy products in hilly and mountain areasDozet, Natalija; Maćej, Ognjen; Jovanović, Snežana  Article
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