The variability in cow’s recovery potential regarding the milk recording season.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 156, doi. 10.15567/mljekarstvo.2024.0206
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- Publication type:
- Article
Works matching IS 0026704X AND DT 2024 AND VI 74 AND IP 2
Results: 6
1
2
Effect of dietary cold-pressed hempseed cake on the fatty acid profile of semi-hard cheese made from goat milk.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 142, doi. 10.15567/mljekarstvo.2024.0205
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- Publication type:
- Article
3
Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 89, doi. 10.15567/mljekarstvo.2024.0201
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- Publication type:
- Article
4
Effects of lactic acid bacteria exposed to extreme conditions on yoghurt quality.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 116, doi. 10.15567/mljekarstvo.2024.0203
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- Publication type:
- Article
5
The aroma profile of butter produced using different starter cultures.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 131, doi. 10.15567/mljekarstvo.2024.0204
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- Publication type:
- Article
6
Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts.
- Published in:
- Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 106, doi. 10.15567/mljekarstvo.2024.0202
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- Publication type:
- Article