Претрага
Резултати
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system [2024]
Satric, Ana
; Tomasevic, Igor B ; Djekic, Ilija V ; Pavlovic, Vladimir B ; Levic, Steva M; Miocinovic, Jelena B
Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates
[2018]
Embiriekah, Salem; Bulatović, Maja ; Borić, Milka; Zarić, Danica ; Rakin, Marica
The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening [2011]
Seratlić, Sanja V.; Miloradović, Zorana ; Radulović, Zorica ; Maćej, Ognjen
Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese
[2021]
Jakšić, Sandra ; Živkov Baloš, Milica ; Popov, Nenad ; Torović, Ljilja ; Krstović, Saša
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