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  1. 1
    Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

    Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese von Barac, Miroljub, Saric, Zlatan, Vucic, Tanja, Ignjatovic, Ivana Sredovic, Milincic, Danijel, Trifunovic, Bojana Spirovic, Smiljanic, Milenko


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  2. 2
    Utjecaj zrenja u salamuri i pod vakuumom na udjele proteina, masnih kiselina i mineralnih tvari te antioksidacijski potencijal bijelog sira s manjim udjelom mliječne masti

    Utjecaj zrenja u salamuri i pod vakuumom na udjele proteina, masnih kiselina i mineralnih tvari te antioksidacijski potencijal bijelog sira s manjim udjelom mliječne masti von Barać, Miroljub, Sarić, Zlatan, Vučić, Tanja, Ivana Sredović Danijel Milinčić, Bojana Špirović Milenko Smiljanić


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  3. 3
    Protein and fatty acid profiles of Kajmak ripened at two different temperatures

    Protein and fatty acid profiles of Kajmak ripened at two different temperatures von BARAĆ, Miroljub, VUČIĆ, Tanja, ŠPIROVIĆ-TRIFUNOVIĆ, Bojana, BARAĆ, Nevena, SMILJANIĆ, Milenko


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