Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Science Fund of the Republic of Serbia
Subject
Applied Microbiology and Biotechnology,Food Science
Reference51 articles.
1. Physicochemical and sensory properties of mihalic cheese;Aday;International Journal of Food Properties,2014
2. Fresh ovine cheese supplemented with saffron (Crocus sativus L.) : Impact on microbiological, physicochemical, antioxidant, colour and sensory characteristics during storage;Aktypis;Small Ruminant Research,2018
3. Storage stability and age gelation of reconstituted ultra-high temperature skim milk;Anema;International Dairy Journal,2017
4. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw Ewe milk cheese;Ávila;Food Research International,2017
5. Milk and dairy products;Belitz,2004
Cited by
32 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献