Packaging perspective of milk and dairy products
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0101
The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0106
Functional and sensory properties of olives fortified spreadable cheese
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0205
Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0104
Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0402
The comparison of probiotic monocultures influence on organochlorine pesticides changes in fermented beverages from cow and goat milk during cold storage
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0303
Effect of the feeding system and the production season on the protein fraction content in milk
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0202
The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt: alternative methods for PCB reduction in dairy products
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0105
Opportunities of implementing the genomic selection in small populations - the Croatian case
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0201
Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0107
The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0305
Perzistencija utjecaja toplinskog stresa u mliječnih krava
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0103
Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)
来源期刊:MljekarstvoDOI:10.15567/MLJEKARSTVO.2019.0102
Estimation of genetic parameters for dairy traits using repeatability animal models based on test-day data for Alpine goat in Croatia.
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0401
Changes in climate conditions and their effects on productionand reproduction of medium yielding cows in temperate continental climate
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0406
Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria
来源期刊:MljekarstvoDOI:10.15567/mljekarstvo.2019.0405