Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 50, doi. 10.15567/mljekarstvo.2020.0105
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- Article
Works matching IS 0026704X AND DT 2020 AND VI 70 AND IP 1
Results: 6
1
2
The effect of storage on the yogurt fatty acid profile.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 59, doi. 10.15567/mljekarstvo.2020.0106
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- Article
3
Clonal diversity and antifungal susceptibility of Candida spp. recovered from cow milk.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 40, doi. 10.15567/mljekarstvo.2020.0104
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- Article
4
The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC -37 on the sensory properties of cheeses.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 28, doi. 10.15567/mljekarstvo.2020.0103
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- Article
5
Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 13, doi. 10.15567/mljekarstvo.2020.0101
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- Article
6
Antimicrobial efficiency of medicinal plants and their influence on cheeses quality.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 1, p. 3, doi. 10.15567/mljekarstvo.2020.0102
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- Article