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
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- Publication type:
- Article
Works by Rako, Ante
Results: 13
1
2
Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040274
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- Publication type:
- Article
3
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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- Article
4
Effect of Sheep's Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation.
- Published in:
- Food Technology & Biotechnology, 2019, v. 57, n. 3, p. 426, doi. 10.17113/ftb.57.03.19.6218
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- Publication type:
- Article
5
Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3812, doi. 10.3390/foods12203812
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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
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
8
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
9
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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- Publication type:
- Article
10
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102
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- Publication type:
- Article
11
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
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- Article
12
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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- Publication type:
- Article
13
Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir.
- Published in:
- Dairy / Mljekarstvo, 2007, v. 57, n. 1, p. 49
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- Publication type:
- Article