Works matching IS 0026704X AND DT 2022 AND VI 72 AND IP 4
Results: 7
Influence of lactation stages on haematological and biochemical parameters in blood of Lacaune dairy sheep.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 261, doi. 10.15567/mljekarstvo.2022.0407
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- Article
The effect of animal-related and some environmental effects on daily milk production of dairy cows under the heat stress conditions.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 250, doi. 10.15567/mljekarstvo.2022.0406
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The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 237, doi. 10.15567/mljekarstvo.2022.0405
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Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 226, doi. 10.15567/mljekarstvo.2022.0404
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Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 213, doi. 10.15567/mljekarstvo.2022.0403
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Novel probiotic camel milk yoghurt supplemented with inulin: antibacterial, antioxidant and antidiabetic effects.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 201, doi. 10.15567/mljekarstvo.2022.0402
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Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening.
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- Dairy / Mljekarstvo, 2022, v. 72, n. 4, p. 189, doi. 10.15567/mljekarstvo.2022.0401
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- Article