An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 8, p. 404, doi. 10.3390/fermentation10080404
- By:
- Publication type:
- Article
Works by Špehar, Iva Dolenčić
Results: 16
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2
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 2, p. 192, doi. 10.3390/fermentation9020192
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- Publication type:
- Article
3
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine).
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 8, p. 382, doi. 10.3390/fermentation8080382
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- Publication type:
- Article
4
Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 20, p. 14797, doi. 10.3390/su152014797
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- Publication type:
- Article
5
Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products.
- Published in:
- Food Technology & Biotechnology, 2010, v. 48, n. 1, p. 3
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- Publication type:
- Article
6
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 690, doi. 10.3390/foods10040690
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- Publication type:
- Article
7
Urea concentration in goat milk: importance of determination and factors of variability.
- Published in:
- 2020
- By:
- Publication type:
- Literature Review
8
Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
- Published in:
- Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202
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- Publication type:
- Article
9
Physical and sensory properties of burgers affected by different dry ageing time of beef neck.
- Published in:
- MESO (1332-0025), 2023, v. 25, n. 1, p. 34
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- Publication type:
- Article
10
THE INFLUENCE OF MICROBIAL ENZYMES IN BIOREMEDIATION.
- Published in:
- Stocarstvo, 2024, v. 78, n. 1/2, p. 3, doi. 10.33128/s.78.1-2.1
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- Publication type:
- Article
11
Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 276, doi. 10.15567/mljekarstvo.2024.0403
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- Publication type:
- Article
12
Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 4, p. 263, doi. 10.15567/mljekarstvo.2024.0402
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- Publication type:
- Article
13
Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production.
- Published in:
- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 135, doi. 10.15567/mljekarstvo.2020.0301
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- Publication type:
- Article
14
Detection of cathepsin D in ewe's milk by Western Blotting method.
- Published in:
- Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 36
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- Publication type:
- Article
15
Probiotic bacteria in prevention and treatment of diarrhea.
- Published in:
- Dairy / Mljekarstvo, 2009, v. 59, n. 1, p. 28
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- Publication type:
- Article
16
Probiotičke bakterije u prevenciji i terapiji dijareje.
- Published in:
- Dairy / Mljekarstvo, 2009, v. 59, n. 1, p. 20
- By:
- Publication type:
- Article