KADA KUHAJU BAKE... TRADICIJA I POVIJEST U DVJEMA BAKINIM KUHARICAMA.
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- Croatian Journal of Ethnology & Folklore Research / Narodna Umjetnost, 2008, v. 45, n. 2, p. 153
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Works matching DE "CROATIAN cooking"
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Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening.
- Published in:
- 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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- Article