Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 78, doi. 10.15567/mljekarstvo.2019.0107
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- Article
Works matching IS 0026704X AND DT 2019 AND VI 69 AND IP 1
Results: 7
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The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 64, doi. 10.15567/mljekarstvo.2019.0106
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- Article
3
The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt - alternative methods for PCB reduction in dairy products.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 53, doi. 10.15567/mljekarstvo.2019.0105
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- Article
4
Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 42, doi. 10.15567/mljekarstvo.2019.0104
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- Publication type:
- Article
5
Persistence of heat stress effect in dairy cows.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 30, doi. 10.15567/mljekarstvo.2019.0103
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- Article
6
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine).
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 21, doi. 10.15567/mljekarstvo.2019.0102
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- Article
7
Packaging perspective of milk and dairy products.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 3, doi. 10.15567/mljekarstvo.2019.0101
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- Publication type:
- Article