Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 320, doi. 10.15567/mljekarstvo.2018.0407
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- Publication type:
- Article
Works matching IS 0026704X AND DT 2018 AND VI 68 AND IP 4
Results: 7
1
2
Goat's milk-derived bioactive components - a review.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 239, doi. 10.15567/mljekarstvo.2018.0401
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- Publication type:
- Article
3
Factors affecting consumption of retail milk in Chile.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 310, doi. 10.15567/mljekarstvo.2018.0406
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- Publication type:
- Article
4
Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 295, doi. 10.15567/mljekarstvo.2018.0405
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- Publication type:
- Article
5
Content of nutritionally important components in mare milk fat.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 282, doi. 10.15567/mljekarstvo.2018.0404
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- Publication type:
- Article
6
Determination of antioxidant activity of yoghurt enriched with polymerized whey protein.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 272, doi. 10.15567/mljekarstvo.2018.0403
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- Publication type:
- Article
7
The use of whey protein extract for manufacture of a whipped frozen dairy dessert.
- Published in:
- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 254, doi. 10.15567/mljekarstvo.2018.0402
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- Publication type:
- Article