Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94
- By:
- Publication type:
- Article
Works matching IS 0026704X AND DT 2014 AND VI 64 AND IP 2
Results: 8
1
2
The comparison of ewe udder morphology traits of Improved Valachian, Tsigai, Lacaune breeds and their crosses.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 86
- By:
- Publication type:
- Article
3
Association of transferrin genotypes and production traits of Holstein-Friesian cows in Vojvodina.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 79
- By:
- Publication type:
- Article
4
Morphological and milkability breed differences of dairy cows.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 71
- By:
- Publication type:
- Article
5
Multi-criteria and econometric evaluation of dairy products.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 127
- By:
- Publication type:
- Article
6
Traditional production and main characteristics of Galichki kashkaval.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 119
- By:
- Publication type:
- Article
7
Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 111
- By:
- Publication type:
- Article
8
Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 102
- By:
- Publication type:
- Article