Works matching IS 0026704X AND DT 2011 AND VI 61 AND IP 1
Results: 9
Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 64
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- Article
The application of autochthonous lactic acid bacteria in white brined cheese production.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 15
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- Article
Utjecaj odabranih čimbenika na reološka i teksturalna svojstva probiotičkog jogurta.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 92
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- Article
Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 79
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- Article
Temperature-humidity index values and their significance on the daily production of dairy cattle.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 56
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- Article
Milk urea concentration in Holstein and Simmental cows.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 45
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- Article
Development of low fat UF cheese technology.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 33
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- Article
Competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 1, p. 26
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- Article
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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- Article