Претрага
Резултати
Composition and α-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk [2022]
Jokanovic, Olga; Markovic, Bozidarka; Mirecki, Slavko; Veljic, Miljan; Miloradovic, Zorana![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics [2018]
Miloradović, Zorana![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Effect of pH on heat-induced casein-whey protein interactions: A comparison between caprine milk and bovine milk [2014]
Pešić, Mirjana![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening [2017]
Miloradović, Zorana![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Colour assessment of milk and milk products using computer vision system and colorimeter [2021]
Milovanović, Bojana; Tomović, Vladimir; Đekić, Ilija![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Influence of the frozen storage period on the coagulation properties of caprine milk [2016]
Kljajević, Nemanja![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein [1995]
Guinee, T.P.; Pudja, Predrag; Reville, W.J.; Harrington, D.; Mulholland, E.O.; Cotter, M.; Cogan, T.M.Encapsulation for preservation of functionality and targeted delivery of bioactive food components [2010]
de, Vos Paul; Faas, Marijke M.; Spasojević, Milica![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey (✓) [2014]
Bulatović, Maja Lj.![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol [2022]
Nastaj, M.; Sołowiej, B. G.; Stasiak, D. M.; Mleko, S.; Terpiłowski, K.; Łyszczek, R. J.; Tomasevic, I. B.![](/image/people_icon_ico.png)
![](/image/organisations_icon_ico.png)
Филтери
По типу
- 20