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  1. 1
    Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

    Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening von Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

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  2. 2
    Utjecaj autohtonih bakterija mliječne kiseline na proteolizu, mikrostrukturu i senzorska svojstva niskomasnih UF sireva tijekom zrenja

    Utjecaj autohtonih bakterija mliječne kiseline na proteolizu, mikrostrukturu i senzorska svojstva niskomasnih UF sireva tijekom zrenja von Miocinovic, Jelena, Radulovic, Zorica, Miloradovic, Zorana, Trpkovic, Goran, Pesic Mikulec, Dragana, Pavlovic, Vladimir, Pudja, Predrag

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