TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ''BIENO CHEESE" IN THE REPUBLIC OF MACEDONIA.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 55
- By:
- Publication type:
- Article
Works matching AU SRBINOVSKA, Sonja
Results: 7
1
2
INFLUENCE OF STARTER CULTURE AND RENNET IN MOZZARELLA CHEESE PROCESSING.
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- Agriculture & Forestry / Poljoprivreda i šumarstv, 2023, v. 69, n. 4, p. 209, doi. 10.17707/AgricultForest.69.4.13
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- Publication type:
- Article
3
DYNAMICS OF ACIDITY (pH) AND TEMPERATURE DURING THE PRODUCTION OF TRADITIONAL MACEDONIAN GALICHKI KASHKAVAL.
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- Agriculture & Forestry / Poljoprivreda i šumarstv, 2021, v. 67, n. 3, p. 99, doi. 10.17707/AgricultForest.67.3.08
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- Publication type:
- Article
4
IDENTIFICATION AND PHENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM SOME TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF MACEDONIA.
- Published in:
- Macedonian Journal of Animal Science, 2017, v. 7, n. 1/2, p. 79, doi. 10.54865/mjas1771-2079l
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- Publication type:
- Article
5
Influence of packaging materials on Kashkaval quality.
- Published in:
- Dairy / Mljekarstvo, 2017, v. 67, n. 1, p. 25, doi. 10.15567/mljekarstvo.2017.0103
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- Publication type:
- Article
6
Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307
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- Publication type:
- Article
7
Traditional production and main characteristics of Galichki kashkaval.
- Published in:
- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 119
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- Publication type:
- Article