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Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time.
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- Sustainability (2071-1050), 2023, v. 15, n. 20, p. 14797, doi. 10.3390/su152014797
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- Article
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk.
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- Foods, 2023, v. 12, n. 12, p. 2293, doi. 10.3390/foods12122293
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- Article
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties.
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- Foods, 2023, v. 12, n. 9, p. 1851, doi. 10.3390/foods12091851
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- Article
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 192, doi. 10.3390/fermentation9020192
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- Article
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).
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- Fermentation (Basel), 2022, v. 8, n. 8, p. 382, doi. 10.3390/fermentation8080382
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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040274
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- Article
The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese.
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- Foods, 2021, v. 10, n. 4, p. 690, doi. 10.3390/foods10040690
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- Article
Biochemical changes during ripening of cheeses in an animal skin.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 225, doi. 10.15567/mljekarstvo.2020.0401
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- Article
Effect of Sheep's Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation.
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- Food Technology & Biotechnology, 2019, v. 57, n. 3, p. 426, doi. 10.17113/ftb.57.03.19.6218
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- Article
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102
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- Article
Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
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- Journal of Central European Agriculture, 2018, v. 19, n. 4, p. 810, doi. 10.5513/JCEA01/19.4.2202
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- Article
Aromatic compounds of cheese ripening in animal skin: An overview.
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- Journal of Central European Agriculture, 2018, v. 19, n. 2, p. 318, doi. 10.5513/JCEA01/19.2.2154
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- Article
Microbiological changes throughout ripening of Keş cheese.
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- Journal of Central European Agriculture, 2018, v. 19, n. 1, p. 61, doi. 10.5513/JCEA01/19.1.2024
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- Article
Proteolysis of Livanjski cheese during ripening.
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- Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1320, doi. 10.5513/JCEA01/17.4.1852
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The impact of changes in the milk payment system and season on the hygienic quality of milk.
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- Journal of Central European Agriculture, 2016, v. 17, n. 3, p. 629, doi. 10.5513/JCEA01/17.3.1755
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- Article
The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 26, doi. 10.15567/mljekarstvo.2016.0103
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- Article
Application of electronic nose and electronic tongue in the dairy industry.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 4, p. 228, doi. 10.15567/mljekarstvo.2014.0402
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- Article
Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 170, doi. 10.15567/mljekarstvo.2014.0304
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- Article
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack ( Sir iz mišine) during ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 255, doi. 10.1111/1471-0307.12117
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Suitability of the infrared spectroscopy and the rheological method for distinguishing traditional cheese from industrial Turoš cheese.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 94
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Variation in nitrogen components of sheep milk in sub-Mediterranean area.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 1, p. 27
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Do consumers from Medimurje region recognize their autochthonous Turoš cheese?
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- Dairy / Mljekarstvo, 2013, v. 63, n. 4, p. 211
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- Article
Hygienic Indicators and Chemical Composition of Prgica Cheese Produced from Raw and Pasteurised Milks.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 3, p. 217, doi. 10.17221/71/2012-cjfs
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A survey on hygienic and physicochemical properties of Istrian cheese.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 2, p. 55
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Detection of cathepsin D in ewe's milk by Western Blotting method.
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- Dairy / Mljekarstvo, 2013, v. 63, n. 1, p. 36
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- Article
Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening.
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- International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 555, doi. 10.1111/j.1471-0307.2012.00851.x
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Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 3
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An overview of researches on cheeses ripening in animal skin.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 149
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Utjecaj paragenetskih čimbenika na proizvodnju i kvalitetu mlijeka istočnofrizijskih ovaca u Hrvatskoj.
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- Dairy / Mljekarstvo, 2007, v. 57, n. 3, p. 195
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Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir.
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- Dairy / Mljekarstvo, 2007, v. 57, n. 1, p. 49
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- Article