Works matching IS 0026704X AND DT 2019 AND VI 69 AND IP 1
Results: 7
The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt - alternative methods for PCB reduction in dairy products.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 53, doi. 10.15567/mljekarstvo.2019.0105
- By:
- Publication type:
- Article
The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106
- By:
- Publication type:
- Article
Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 78, doi. 10.15567/mljekarstvo.2019.0107
- By:
- Publication type:
- Article
Persistence of heat stress effect in dairy cows.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 30, doi. 10.15567/mljekarstvo.2019.0103
- By:
- Publication type:
- Article
Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 42, doi. 10.15567/mljekarstvo.2019.0104
- By:
- Publication type:
- Article
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
- By:
- Publication type:
- Article
Packaging perspective of milk and dairy products.
- Published in:
- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 3, doi. 10.15567/mljekarstvo.2019.0101
- By:
- Publication type:
- Article