Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd : the use of square I - distance statistics

Autor: Kljajević, Nemanja V., Miloradović, Zorana, Miočinović, Jelena, biotehnologinja, Jovanović, Snežana
Matična publikacija: Mljekarstvo (2017)

Development of low fat UF cheese technology

Autor: Miočinović, Jelena, biotehnologinja
Matična publikacija: Mljekarstvo (2011)

The application of autochthonous lactic acid bacteria in white brined cheese production

Autor: Radulović, Zorica
Matična publikacija: Mljekarstvo (2011)

Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Autor: Miočinović, Jelena, biotehnologinja
Matična publikacija: Mljekarstvo (2012)