Works matching IS 0026704X AND DT 2018 AND VI 68 AND IP 3
Results: 7
Value-based food chains as an opportunity to improve the economic situation of dairy farms: a translog profit function approach.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 224, doi. 10.15567/mljekarstvo.2018.0307
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- Article
Impact of dietary fenugreek seeds on lactational performance and blood biochemical and hematological parameters of dairy goats under hot summer conditions.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 214, doi. 10.15567/mljekarstvo.2018.0306
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- Article
Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 201, doi. 10.15567/mljekarstvo.2018.0305
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- Article
Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 192, doi. 10.15567/mljekarstvo.2018.0304
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- Article
The effect of nisin and storage temperature on the quality parameters of processed cheese.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 182, doi. 10.15567/mljekarstvo.2018.0303
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- Article
Influence of nutrition on the quality of colostrum and milk of ruminants.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 169, doi. 10.15567/mljekarstvo.2018.0302
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- Article
Possibilities for mitigating the environmental footprint of dairy ruminants.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 3, p. 155, doi. 10.15567/mljekarstvo.2018.0301
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- Article