Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 59, doi. 10.15567/mljekarstvo.2023.0103
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- Publication type:
- Article
Works matching IS 0026704X AND DT 2023 AND VI 73 AND IP 1
Results: 6
1
2
Economic analysis of specialized dairy farms in Croatia according to FADN.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 50, doi. 10.15567/mljekarstvo.2023.0106
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- Article
3
Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 22, doi. 10.15567/mljekarstvo.2023.0104
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- Publication type:
- Article
4
Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 12, doi. 10.15567/mljekarstvo.2023.0102
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- Publication type:
- Article
5
Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 3, doi. 10.15567/mljekarstvo.2023.0101
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- Article
6
Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment.
- Published in:
- Dairy / Mljekarstvo, 2023, v. 73, n. 1, p. 38, doi. 10.15567/mljekarstvo.2023.0105
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- Publication type:
- Article