Protein and fatty acid profiles of Kajmak ripened at two different temperatures-Reference-Cited by-同舟云学术

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Protein and fatty acid profiles of Kajmak ripened at two different temperatures

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BARAĆ Miroljub¹^ORCID,VUČIĆ Tanja¹,ŠPIROVIĆ-TRIFUNOVIĆ Bojana¹,BARAĆ Nevena¹,SMILJANIĆ Milenko²

Affiliation:

1. University of Belgrade, Serbia

2. University of East Sarajevo, Bosnia and Herzegovina

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101284&tlng=en

Reference53 articles.

1. Functional foods and nutraceuticals;Aluko R.,2012

2. Laboratory manual for chemical analysis of cheese;Ardö Y.,1999

3. Cheese: chemistry, physics and microbiology;Ardö Y.,2017

4. Microchemical determination of carbon, hydrogen, and nitrogen. Automated method. AOAC 972.43,1998

5. Fatty acid profiles and mineral content of Serbian traditional white brined cheeses;Barać M.;Mljekarstvo,2018

Cited by 1 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

1. Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak;Journal of Food Quality;2023-09-26

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